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Cozy White Bean & Greens Soup

This white bean kale soup is a winter staple. It's hearty and rich from the parmesan broth and mashed beans, loaded with vegetables and tons of flavor. And it's good for you too! Love love love.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Course: Soup
Cuisine: American

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
  • 1 Parmesan rind
  • 3 (14 ounce) cans white beans, drained and rinsed
  • 6 cups chicken or vegetable stock
  • 1 bunch kale, wash and torn from the stems, coarsely chopped
  • 5 ounces fresh baby spinach
  • Parmesan cheese, for topping
  • crushed red pepper, for topping

Instructions

    Cup of Yum
  1. Heat the olive oil in a large stock pot over medium heat.
  2. Add the onions, carrots, celery and garlic with a few big pinches of salt and pepper. Stir and cook, until the veggies soften, about 6 minutes.
  3. Add in the parmesan rind, 2 cans of the beans and the stock. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 minutes.
  4. In those 20 minutes, mash the remaining can of beans. I do this with a fork or a potato masher right into a bowl. I just give them a coarse mash and add them right to the soup!
  5. After 20 minutes, stir in the kale and spinach. Food for 5 to 10 minutes more. Taste and season with more salt and pepper as needed.
  6. Serve with lots of parmesan on top, as well as crushed red pepper.