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white bean and kale soup, served in a white bowl, topped with parmesan cheese - top view
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4.91 from 11 votes

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!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course, Side Dish, Soup
Cuisine: American, Italian, Mediterranean
Servings: 6 servings
Calories: 300kcal
Author: Anjali Shah

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. 

Video

https://youtu.be/UZeAhcnRq_A

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