This white bean and kale soup is a winter essential: hearty and comforting from a parmesan-enriched broth and lightly mashed beans, packed with vegetables and lots of flavor. It’s nourishing, simple, and endlessly adaptable.
Another cold-weather week, another soup to warm the soul.
This soup combines white beans, leafy greens, aromatic vegetables and a savory parmesan broth. The parmesan rind simmers in the stock to build a deep, cheesy base while mashing some of the beans adds body and a creamy texture without pureeing the whole pot.
This is an easy, cozy winter recipe. I recommend saving parmesan rinds in the freezer — they transform simple soups into something special. Without the parmesan the soup would still be nutritious, but the cheese and garlic elevate it to truly memorable comfort food.
I tested this recipe and can confirm it’s balanced, comforting and flavorful — cheesy in the best way. The mashed beans give extra creaminess and make the soup feel heartier than the ingredient list might suggest.
We mash some of the beans
Mashing one can of beans coarsely (a fork or potato masher works great) thickens the broth and adds texture without turning the soup into a puree. This trick keeps the soup rustic and satisfying.
How quick is this to make? Very.
Start by sautéing diced onion, garlic, celery and carrots in olive oil until soft. Add the parmesan rind, most of the beans and the stock, bring to a simmer and let the flavors marry. Once the vegetables are tender the soup is ready, though a longer simmer deepens the taste.
Stir in the kale and spinach near the end; they wilt quickly and keep the soup bright and fresh. Finish by tasting and adjusting salt, pepper and parmesan. A pinch of crushed red pepper is lovely if you like heat.
This is a terrific make-ahead soup since there’s no pasta to soak up the broth, but you can absolutely add tiny pasta shapes, quinoa, rice or couscous if you prefer. Leftover rotisserie chicken or cooked sausage also make great additions — use this as a flexible base and make it your own.
Cozy White Bean Kale Soup
Cozy White Bean & Greens Soup
4
10 mins
35 mins
45 mins
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 6 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 parmesan rind
- 3 (14-ounce) cans white beans, drained and rinsed
- 6 cups chicken or vegetable stock
- 1 bunch kale, washed, stems removed and coarsely chopped
- 5 ounces fresh baby spinach
- Parmesan cheese for topping
- Crushed red pepper for topping (optional)
Instructions
- Heat the olive oil in a large stockpot over medium heat.
- Add the onions, carrots, celery and garlic with a few big pinches of salt and pepper. Cook, stirring, until the vegetables soften, about 6 minutes.
- Add the parmesan rind, 2 cans of the beans and the stock. Bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
- While the soup simmers, mash the remaining can of beans coarsely with a fork or potato masher in a bowl and set aside.
- After 20 minutes, stir in the mashed beans, then the kale and spinach. Cook 5 to 10 minutes more until greens are wilted and tender. Taste and adjust salt and pepper.
- Serve topped with plenty of grated parmesan and a sprinkle of crushed red pepper if desired.
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Cozy heaven.