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White Bean Kale Soup with Parmesan Toast Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

A hearty and flavorful White Bean Kale Soup enhanced with Parmesan Toast. This comforting soup combines tender cannellini beans, nutrient-rich kale, and aromatic vegetables simmered in a savory chicken broth, finished with a touch of lemon juice. Served alongside crunchy Parmesan-topped baguette slices baked to golden perfection, this dish makes a perfect wholesome meal for any day.

Ingredients

Soup Ingredients

  • 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 (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 each) 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 Toast Ingredients

  • 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

  1. Prepare the Soup Base: Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chopped onion, celery, and carrot. Reduce the heat to medium-low and cook for 5-7 minutes until the vegetables begin to soften.
  2. Cook the Kale: Add the chopped kale in batches, stirring and cooking until wilted, ensuring it reduces in volume and softens.
  3. Add Garlic: Stir in the minced garlic and cook for 10-15 seconds or until fragrant, taking care not to burn it.
  4. Simmer the Soup: Pour in the chicken broth and bring the mixture to a boil. Add the bay leaves, crushed red pepper flakes, drained cannellini beans, and the Parmigiana Reggiano rind. Reduce heat to medium-low and simmer for 15-20 minutes to blend flavors.
  5. Season the Soup: Remove the bay leaves and cheese rind. Stir in lemon juice, then season with salt and freshly ground black pepper to taste.
  6. Preheat Oven for Toast: While the soup simmers, preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  7. Prepare the Bread: Cut the baguette on a diagonal into 1/2-inch slices and arrange them on the prepared baking sheet.
  8. Make Garlic Oil and Brush Bread: In a small bowl, combine minced garlic with olive oil. Brush this mixture evenly over the baguette slices.
  9. Add Toppings and Bake: Sprinkle freshly ground black pepper over the slices, then top each with an even layer of freshly grated Parmigiana Reggiano. Bake in the preheated oven for 5-7 minutes, or until the cheese has melted and the bread is crisp and golden.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Adjust crushed red pepper flakes according to your heat preference.
  • Use gluten-free baguette slices to make the toast gluten-free.
  • Adding lemon juice at the end brightens the flavor balance perfectly.
  • Make sure to remove the Parmigiana Reggiano rind before serving the soup.
  • Leftover soup tastes even better the next day as flavors meld.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/white-bean-kale-soup-with-parmesan-toast-recipe/