White Bean and Kale Soup with Parmesan Cheese
This hearty and delicious White Bean and Kale Soup with Parmesan Cheese is perfect for a an easy 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!
Servings: 6 servings
Calories: 300kcal
Ingredients
White Bean and Kale Soup:
- 1 Tbsp extra virgin olive oil
- 8 large garlic cloves minced
- 1 medium yellow onion chopped
- 4-6 cups chopped raw kale
- 4 cups low-sodium vegetable broth
- 30 oz white beans, such as cannellini or navy, rinsed and drained 2 cans
- 4 roma tomatoes chopped
- 1 Tsp dried oregano
- 1 Tsp dried basil
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp crushed red pepper
- Fresh shredded Parmesan 1 Tbsp per serving of soup
Instructions
- Chop all your veggies. In a large pot, heat olive oil over medium heat. Add garlic and onion; saute until soft.
- Add kale and saute, 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 smooth. You can also just mashed the beans in the broth with a potato masher (I did this and it worked great). Stir into soup to thicken.
- Simmer at least 15-30 minutes - until the kale has cooked to the texture you like.
- Ladle into bowls; sprinkle with parmesan cheese
Instant Pot Directions
- Add garlic and onions to your instant pot and press sauté. When onions become translucent add kale and sauté, stirring, until wilted. Stop the sauté process by pressing cancel.
- Add 3 cups of broth, 2 cups of whole beans, mashed beans with broth, and all of the tomatoes, herbs, salt and pepper to the instant pot.
- Set to Manual High Pressure for 2 minutes. Do not touch for 10 minutes. Allow to slowly release.
Notes
Top Tips For Making White Bean and Kale Soup
- If you don't have kale you can use baby spinach
- You can use any white bean in this soup! Choose from navy, cannellini, butterbeans or great northern beans.
- To save time, follow the Instant Pot instructions in the recipe!
- You can use dried beans instead of canned. One 15 ounce can of beans equals ¾ cup dried beans, which means you will need 1 ½ cups of dried beans for this recipe.
- If you don't have a food processor, you can mash the beans in the broth with a potato masher.
- Allow enough time for the soup to simmer on the stove to meld all the flavors together.
Nutrition
Calories: 300kcal | Carbohydrates: 49.7g | Protein: 17.1g | Fat: 4.6g | Sodium: 410mg | Fiber: 10.9g | Sugar: 2.5g