Description
A hearty and nutritious soup combining white beans, kale, and parmesan for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened (about 5 minutes).
- Pour in vegetable broth and bring to a simmer.
- Stir in white beans, kale, salt, black pepper, thyme, and red pepper flakes (if using).
- Simmer for 15 minutes, stirring occasionally.
- Remove from heat and stir in parmesan cheese.
- Serve warm.
Notes
- For a creamier texture, blend half of the soup before adding parmesan.
- Store leftovers in an airtight container for up to 3 days.
- Substitute vegetable broth with chicken broth if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg