White Bean Parmesan Soup with Kale

Course: Lunch, Main Course, Soup

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 535kcal

Author: Becky Hardin

This Parmesan and White Bean Soup is ready in 15 mins. Tangy, salty, hearty and packed with goodness from the kale and white beans, it's a great winter warmer!

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Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter or rendered bacon fat
1 medium yellow onion chopped
2 celery stalks chopped
½ fennel bulb cored & finely chopped
3 garlic cloves minced
1 teaspoon fresh thyme leaves
1 teaspoon fennel seed
1/8 teaspoon crushed red pepper flakes
1/3 cup white wine dry or semi-dry
6 cups low-sodium chicken stock
1 bay leaf
4 15-ounce cans white beans (Great Northern & Cannellini), drained & rinsed
4 ounces Parmesan rinds enclosed in cheesecloth or muslin
4 ounces freshly grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound baby kale or baby spinach stemmed and torn into bite-size pieces
¼ cup chopped fresh parsley
Juice of 1 lemon

Instructions

In a large Dutch oven, add oil, butter, onion, celery and fennel. Cook over medium heat until vegetables have softened. Add garlic, thyme, fennel seed and red pepper flakes; cook an additional 30 seconds.
Deglaze the pot by adding white wine while scraping the bottom of the pot with a wooden spoon. Bring to a boil, reduce heat and simmer 1 minute.
Add chicken stock, bay leaf, drained beans, Parmesan rinds, salt and pepper. Bring to a boil then reduce heat to low. Simmer 20-30 minutes or until liquid has reduced a little.
Add kale or spinach, stir well and cook an additional 10-15 minutes or until soup has reduced to your liking.
Discard the Parmesan rind and bay leaf.
Season to taste with additional salt & pepper.
To serve, ladle soup into bowls, sprinkle with 1 teaspoon grated Parmesan cheese and a squeeze of lemon juice.
Enjoy!

Notes

This soup is still delicious without the addition of kale or spinach.

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