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Cozy Tuscan White Bean and Kale Soup with Parmesan Rind

Tuscan white bean and kale soup - featured image
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A warm and hearty Tuscan-inspired soup featuring white beans, kale, and a Parmesan rind that infuses the broth with rich umami flavor. Quick, simple, and perfect for cozy nights.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) cannellini beans, rinsed and drained
  • About 6 cups (150 g) chopped kale, stems removed (Tuscan kale/Lacinato preferred)
  • 1 Parmesan rind from a wedge of Parmesan cheese
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 tablespoons extra virgin olive oil
  • 6 cups (1.4 liters) low sodium vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Rinse and drain the canned white beans. Wash, remove stems, and chop the kale into bite-sized pieces. Dice the onion, carrots, and celery, and mince the garlic. This groundwork usually takes about 10 minutes.
  2. Heat 2 tablespoons of extra virgin olive oil in a large heavy-bottomed pot over medium heat until hot but not smoking.
  3. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes until onions are translucent and carrots start to soften.
  4. Stir in the minced garlic and dried thyme, cooking for about 1 minute until fragrant. Avoid browning the garlic.
  5. Pour in 6 cups of vegetable broth and add the Parmesan rind. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes to infuse flavor.
  6. Add the rinsed beans and chopped kale. Continue to simmer for another 10 minutes until kale is tender but still bright green.
  7. Season the soup with salt, pepper, and red pepper flakes if using. Remember the Parmesan rind adds saltiness, so season gradually. Remove the rind before serving.
  8. Ladle soup into bowls and optionally sprinkle with extra grated Parmesan or drizzle with olive oil. Serve warm with crusty bread or a fresh salad.

Notes

Do not skip rinsing canned beans to avoid off flavors. Keep kale stems out for better texture. Simmer gently to keep beans intact and flavors melded. Save Parmesan rinds for rich broth infusion. For creamier soup, mash some beans or blend part of the soup. Add a squeeze of fresh lemon juice if soup tastes flat. Soup freezes well for up to 3 months.

Nutrition

Keywords: Tuscan soup, white bean soup, kale soup, Parmesan rind, easy soup recipe, cozy soup, vegetarian soup, gluten-free soup

Find it online: https://fizzlefork.com/cozy-tuscan-white-bean-and-kale-soup-recipe-easy-homemade-parmesan-rind-soup/