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
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
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.
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.
Calories: 300kcal | Carbohydrates: 49.7g | Protein: 17.1g | Fat: 4.6g | Sodium: 410mg | Fiber: 10.9g | Sugar: 2.5g