This white bean kale soup is a winter staple. It’s hearty and rich from the parmesan broth and mashed beans, loaded with vegetables and tons of flavor. And it’s good for you too! Love love love.
Another winter week, another soup.
This white bean kale soup is loaded with beans, greens, veggies and a super rich and flavorful parmesan broth. It tastes amazing, nourishes you in the colder months and can be an excellent base soup for lots of your favorite add-ins.
This is such a cozy, EASY winter soup.
The star of the show is the parmesan broth. Go today and get a bunch of parmesan rinds and stick them in your freezer. They make the world (and your soup!) so much better.
If it wasn’t for the parmesan broth, this would be way too boring for me. Carrots, celery, beans, kale and spinach… hmmm. Not sure I’d love it as much without all the garlic and the parm!
But thankfully I am the tester and I’m here to tell you that it’s perfect.
It tastes nourishing and feels good. Like a soup for the soul. Cheesy, but true!
Also… actually cheesy. I can’t get enough.
And there’s another reason why the soup feels a bit heartier than you’d think:
we’re mashing some of the beans!
For years you guys have been telling me that this is one of your favorite ways to thicken soups. I don’t do a full puree, but I do mash one whole can to add some creaminess and texture. It’s awesome!
Let’s talk about how quick it comes together!
First in: onions, garlic, celery and carrots. I like mine all diced so they are in tiny bits. Think like a chopped salad… but in soup!
Next in, the stock, parmesan rind and beans. This is where we simmer things together so they get extra flavorful. As soon as the veggies are tender, it’s ready to eat. But the longer things simmer, the better they will taste!
Shortly before serving, I toss in the spinach and kale. It cooks down almost instantly.
This is where I taste things, maybe add some extra parmesan, more salt or pepper, even some crushed red pepper flakes!
Annnnd it’s time to serve. YUM.
It’s a great meal prep soup because there is no pasta to soak the broth up. And at the same time, you can totally add in some pasta! A tiny cut, or even some quinoa. Couscous, rice, anything you love!
Of course, you could also throw in some rotisserie chicken, cooked sausage or more. It’s a lovely base for any kind of soup.
Make it your own!
Cozy White Bean Kale Soup
Cozy White Bean & Greens Soup
This white bean kale soup is a winter staple. It’s hearty and rich from the parmesan broth and mashed beans, loaded with vegetables and tons of flavor. And it’s good for you too! Love love love.
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Heat the olive oil in a large stock pot over medium heat.
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Add the onions, carrots, celery and garlic with a few big pinches of salt and pepper. Stir and cook, until the veggies soften, about 6 minutes.
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Add in the parmesan rind, 2 cans of the beans and the stock. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 minutes.
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In those 20 minutes, mash the remaining can of beans. I do this with a fork or a potato masher right into a bowl. I just give them a coarse mash and add them right to the soup!
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After 20 minutes, stir in the kale and spinach. Food for 5 to 10 minutes more. Taste and season with more salt and pepper as needed.
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Serve with lots of parmesan on top, as well as crushed red pepper.
Cozy heaven.
