This hearty and delicious White Bean Soup with Kale and Parmesan Cheese is perfect for a an easy weeknight dinner.  Great for a side, but filling enough to be a healthy main dish as well. Vegetarian, gluten-free and can easily be made vegan too!

👩‍🍳 Why This Recipe Works

– Easy One Pot Meal – Vegetarian and Gluten Free – Easily Made Vegan – Great for a crowd – Super healthy – Filling and Satisfying – Great for meal prep – Tastes even better the next day!


How to make White Bean Soup with Kale and Parmesan Cheese


Chop all your veggies. In a large pot, heat oil over medium-high heat. Add garlic and onion; sauté until soft.


Add kale and sauté over medium heat, stirring, until wilted.


Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper (crushed red pepper + black pepper). Simmer 5 minutes.


In a blender or food processor, mix the remaining beans and broth until they have a creamy texture. You can also just mashed the beans in the broth with a potato masher Stir into soup to thicken.


Simmer on low heat at least 15-30 minutes – until the kale has cooked to the texture you like.


Ladle into bowls; sprinkle with parmesan cheese. For additional spice, add a sprinkle of red pepper flakes on top as well.

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