White Bean Kale Soup Parmesan (Printable)

Creamy white beans and tender kale in a savory broth, brightened with lemon zest and topped with Parmesan.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 bunch kale (about 6 cups, stems removed), chopped
07 - Zest of 1 lemon

→ Beans & Broth

08 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
09 - 5 cups low-sodium vegetable broth

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary
12 - 1/2 teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste

→ To Finish

14 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
15 - 2 tablespoons freshly squeezed lemon juice
16 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until tender, about 6 to 8 minutes.
02 - Stir in minced garlic and cook until aromatic, about 1 minute.
03 - Add chopped kale and sauté until wilted, roughly 2 to 3 minutes.
04 - Stir in drained beans, vegetable broth, dried thyme, rosemary, and red pepper flakes. Season with salt and black pepper.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes to meld flavors and tenderize kale.
06 - Stir in lemon zest, Parmesan cheese, and lemon juice. Adjust seasoning as necessary.
07 - Ladle soup into bowls and garnish with additional Parmesan cheese and parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes like someone who actually knows what they're doing made it, even though you're just throwing things in a pot.
  • The lemon zest and fresh Parmesan turn something humble into something people remember.
  • It's the kind of soup that makes your kitchen smell incredible and somehow feels like self-care.
02 -
  • Don't skip rinsing your canned beans—the starchy liquid is the difference between soup and something that looks like it came out of a can.
  • Lemon zest is what your guests will taste and remember; bottled juice or lime zest is not a substitute, and it matters more than you think.
  • Add the Parmesan after the heat is off, not while the soup is still boiling, so it melts into the broth instead of clumping up.
03 -
  • Make a double batch and freeze half—it tastes even better the next day when the flavors have settled into each other.
  • Keep the lemon juice and Parmesan separate until serving; add them to each bowl instead of the pot, so your guests can adjust the brightness to their taste.

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