Creamy White Bean Kale Italian Soup

Rustic Italian cooking has long paired creamy cannellini beans with sturdy greens in simple pot soups. This version builds depth with a Parmesan rind, tomato paste, and lacinato kale for a cozy one-pan lunch.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 245 cal
• 14g protein
• 32g carbs
• 7g fat

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Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion
• 2 carrots
• 2 celery stalks
• 4 garlic cloves
• 2 tbsp tomato paste
• 1.5 tsp dried Italian seasoning
• 0.25 tsp crushed red pepper flakes
• 2 (15 oz) cans canned cannellini beans
• 6 cups low-sodium chicken or vegetable broth
• 1 optional parmesan rind
• 1 bunch lacinato kale
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp fresh lemon juice
• 0.25 cup for serving grated Parmesan

Instructions

1. 1Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion, carrots, and celery and cook 6–7 minutes until the onion turns translucent and the vegetables soften.
2. 2Stir in minced garlic, tomato paste, Italian seasoning, and red pepper flakes; cook 1 minute until the paste darkens and smells fragrant.
3. 3Add drained and rinsed cannellini beans, broth, and the Parmesan rind if using. Bring to a gentle boil.
4. 4Reduce heat to maintain a steady simmer, partially cover, and cook 15 minutes so the flavors meld and the beans begin to break down slightly.
5. 5Remove the Parmesan rind. Use an immersion blender to puree one-third of the soup right in the pot for natural creaminess while leaving plenty of whole beans.
6. 6Stir in chopped kale (stems removed) and simmer uncovered 5–7 minutes until the kale is tender but still bright green.
7. 7Season with salt, pepper, and a squeeze of lemon juice; taste and adjust so the soup is bright and savory.
8. 8Ladle into bowls and finish each serving with a dusting of grated Parmesan.
9. 9For meal prep, cool completely then portion into airtight containers; it reheats beautifully on the stove or microwave and thickens slightly overnight.