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White Bean Soup

White bean soup with a clear golden garlic-herb broth and creamy cannellini beans, finished with wilted kale and parmesan. Sautéed onion and garlic build flavor, then the parmesan rind simmers for a savory depth before blending half the beans.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cannellini beans
  • 3 can (15 oz) cannellini beans Drain before using.
Greens
  • 4 cup kale or spinach Chop if needed; use either kale or spinach.
Aromatics
  • 1 onion Dice the onion.
  • 6 garlic Minced garlic cloves.
Broth
  • 6 cup vegetable or chicken broth Use either; choose based on preference.
Olive oil
  • 3 tbsp olive oil For sautéing and serving.
Herbs and spices
  • 1 tsp dried rosemary
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Adjust to taste if you like it milder.
Cheese
  • 1 parmesan rind parmesan rind Simmer for flavor; remove after simmering.
Serving extras
  • lemon juice Use to finish, to taste.
  • parmesan Shave or grate for serving.
  • salt and pepper To taste for seasoning at the end.

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat 3 tablespoons olive oil in a large pot over medium heat, then sauté the diced onion for 5 minutes until softened and translucent.
  2. Add the minced garlic, dried rosemary, Italian seasoning, and red pepper flakes, then cook for 2 minutes until fragrant.
Build the broth and beans
  1. Stir in the drained cannellini beans, broth, and the parmesan rind, then bring the soup to a boil.
  2. Simmer the soup for 15 minutes, then remove the parmesan rind.
  3. Mash or blend about half the beans in the pot to create a creamy texture while keeping some beans whole.
Wilt greens and finish
  1. Add the chopped kale or spinach and cook for 5 minutes until wilted.
  2. Season with salt and pepper to taste, then finish with lemon juice, a drizzle of olive oil, and parmesan.

Notes

Pro tip: mash/blend only about half the beans for the best creamy-yet-still-hearty texture. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove. Freezing is not recommended because the greens can turn softer in texture. Dietary swap: for a lighter option, use vegetable broth instead of chicken broth.