White Bean Parmesan Soup with Kale

4.46 from 37 votes

White Bean Parmesan Soup with Kale

This Parmesan and White Bean Soup is a hearty winter meal! Buttery cannellini beans simmered in chicken stock for a depth of flavor and cooked with parmesan rinds for the extra umami flavors! Finish it with savory Parmesan and enjoy this comforting bowl!

Prep Time10

Cook Time45

Total Time55

Course: Lunch, Main Course, Soup

Cuisine: American

Servings: people

Author: Becky Hardin

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter or rendered bacon fat
1 medium yellow onion chopped
2 celery stalks chopped
½ fennel bulb cored & finely chopped
3 garlic cloves minced
1 teaspoon fresh thyme leaves
1 teaspoon fennel seed
1/8 teaspoon crushed red pepper flakes
1/3 cup white wine dry or semi-dry
6 cups low-sodium chicken stock or vegetable broth
1 bay leaf
4 15-ounce cans white beans (Great Northern & Cannellini), drained & rinsed*
4 ounces Parmesan rinds enclosed in cheesecloth or muslin
4 ounces freshly grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound baby kale or baby spinach stemmed and torn into bite-size pieces
¼ cup chopped fresh parsley
juice of 1 lemon

Instructions

In a large Dutch oven, add oil, butter, onion, celery, and fennel. Cook over medium heat until vegetables have softened.
2 tablespoons olive oil, 2 tablespoons unsalted butter or rendered bacon fat, 1 medium yellow onion, 2 celery stalks, ½ fennel bulb
Add garlic, thyme, fennel seed, and red pepper flakes and cook for additional 30 seconds.
3 garlic cloves, 1 teaspoon fresh thyme leaves, 1 teaspoon fennel seed, 1/8 teaspoon crushed red pepper flakes
Deglaze the pot by adding white wine while scraping the bottom of the pot with a wooden spoon. Bring to a boil, reduce heat and simmer 1 minute.
1/3 cup white wine
Add chicken stock, bay leaf, drained beans, Parmesan rinds, salt, and pepper. Bring to a boil then reduce heat to low. Simmer 20-30 minutes or until liquid has reduced a little.
6 cups low-sodium chicken stock, 1 bay leaf, 4 15-ounce cans white beans (Great Northern & Cannellini), drained & rinsed*, 4 ounces Parmesan rinds, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Add kale or spinach, stir well and cook for an additional 10-15 minutes or until soup has reduced to your liking.
1 pound baby kale or baby spinach
Discard the Parmesan rind and bay leaf.
Season to taste with additional salt & pepper.
To serve, ladle soup into bowls, sprinkle with 1 teaspoon grated Parmesan cheese, and chopped parsley. Add a squeeze of lemon juice and enjoy!
4 ounces freshly grated Parmesan cheese, juice of 1 lemon, ¼ cup chopped fresh parsley

Notes

*You can use dry beans as well. Soak them for 2-3 hours before cooking.

Nutrition