White Bean Kale Soup with Parmesan Toast

5 from 3 votes

White Bean Kale Soup with Parmesan Toast

This rustic Tuscan-inspired White Bean Kale Soup is easy enough for a weeknight and delivers healthy wholesome comfort in a hurry. The Parmesan Toasts have a kick of black pepper for the perfect crispy, cheesy accompaniment.

Prep Time15

Cook Time30

Total Time45

Course: Soups and Stews

Cuisine: Italian

Diet: Diabetic, Low Calorie, Low Fat, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Soup

3 tablespoons olive oil or as needed
1 large onion chopped
1 stalk celery chopped
1 large carrot (or 2 medium) chopped
2 bunches Lacinato kale (also called Tuscan or dinosaur kale) stems removed and coarsely chopped
4 cloves garlic minced
6 cups chicken broth or vegetable broth
2 large bay leaves
1/2 teaspoon Crushed red pepper flakes or to taste and tolerance
2 cans (15-ounce) cannellini beans or Great Northern beans, drained and rinsed
1-2 rinds from a wedge of Parmigiana Reggiano
2-3 tablespoons lemon juice to taste
Salt and freshly ground black pepper to taste

Parmesan Toasts

1 small baguette cut into 1/2-inch slices
1/4 cup olive oil preferably extra virgin
2 cloves garlic minced
Freshly ground black pepper
1 cup freshly grated Parmigiana Reggiano

Instructions

Soup

Heat the olive oil in a Dutch oven or other heavy soup pot over medium-high heat.
Add the onion, celery and carrot. Reduce heat to medium-low and cook for 5-7 minutes or until the vegetables are beginning to soften.
Working in batches, add the kale and cook until it wilts.
Add the garlic and cook briefly, 10-15 seconds or until fragrant.
Add the chicken broth and bring it to a boil.
Add the bay leaves, crushed red pepper flakes, cannellini beans and a wedge from Parmigiano-Reggiano.
Reduce the heat to medium-low and simmer for 15-20 minutes.
Add lemon juice to taste along with salt and black pepper to taste.

Parmesan Toast

While the soup is simmering, preheat your oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Cut the baguette on the bias into 1/2-inch slices. Place on the prepared baking sheet.
Combine the garlic and olive oil in a small bowl. Brush over the bread slices.
Sprinkle with freshly ground black pepper then top with even amounts of Parmesan cheese.
Place in the oven and bake for 5-7 minutes or until the cheese is melted and the bread is crispy.

Notes

SUBSTITUTIONS:

To make the soup vegetarian, use vegetable broth and rennet-free Parmesan cheese.
Canned Great Northern beans will work in place of cannellini beans.

TIP FOR DE-STEMMING KALE:

Hold the stem end in one hand.
Gather the leaves between the thumb and forefinger of your other hand.
Pull back and away along the stem in one motion, applying even pressure to strip the leaves from both sides.

MAKE AHEAD:

This soup can be made 1 day ahead of time, cooled and refrigerated.
Reheat on the stovetop until heated through.

FREEZER-FRIENDLY:

Freeze in containers in desired quantity for up to 3 months.
Thaw in the refrigerator or microwave, then reheat on the stovetop or microwave.

Nutrition