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white bean parmesan soup with kale in a bowl

White Bean Parmesan Soup with Kale

Course: Lunch, Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 535kcal
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!

Print Recipe


  • 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


  • 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!


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


Calories: 535kcal | Carbohydrates: 63g | Protein: 37g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 864mg | Potassium: 1828mg | Fiber: 16g | Sugar: 2g | Vitamin A: 5881IU | Vitamin C: 25mg | Calcium: 603mg | Iron: 10mg