Creamy Kale & White Bean Soup
A delightful blend of kale, cannellini beans, and pasta creating a comforting and nourishing dish perfect for any season.
Ingredients
For the Soup
- 2 tbsp olive oil
- 4 cloves garlic (chopped)
- 2 stalks of celery (sliced)
- 1 large onion (chopped)
- 1.5 tsp kosher salt added to taste
- 0.5 tsp black pepper added to taste
- 2 cans cannellini beans (15.5 ounces each, rinsed)
- 1 cup small soup pasta (about 4 ounces) such as tubettini, ditalini, or orzo
- 1 bunch of kale (about 8 cups, leaves torn) thick stems discarded
- 2 tbsp fresh rosemary (chopped)
- 0.5 cup shaved Parmesan (about 2 ounces) plus one piece of rind, optional
- 1 tbsp fresh lemon juice
- 1 loaf country bread warmed
Instructions
Preparation
- Warm the olive oil in a large pot over medium-high heat.
- Add the chopped garlic, sliced celery, and chopped onion. Season with kosher salt and black pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 to 6 minutes.
Cooking the Soup
- Add the rinsed cannellini beans, small soup pasta, torn kale leaves, chopped fresh rosemary, and 8 cups of water to the pot. Add the Parmesan rind if using. Cover the pot and bring the mixture to a boil.
- Once the soup is boiling, reduce the heat to a simmer. Allow the soup to gently simmer until the pasta and kale are tender, approximately 4 to 5 minutes.
- Before serving, remove the Parmesan rind from the pot. Stir in the fresh lemon juice and sprinkle shaved Parmesan over the top.
- Serve the soup alongside warmed crusty bread.
Notes
To enjoy this soup to its fullest, serve it hot with a sprinkle of shaved Parmesan cheese on top and a drizzle of olive oil or a squeeze of extra lemon juice for enhanced flavor. This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months without the pasta.