Cannellini Bean Soup With Parmesan And Kale Recipe

Name: Cannellini Bean Soup With Parmesan And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Yellow Onion, Chopped; 6 cloves Garlic, Minced; 2 whole Plum Tomatoes, Chopped; 2 teaspoons Chopped Rosemary Leaves; 1 teaspoon Dried Oregano; 1 teaspoon Freshly Ground Black Pepper; 4 cups Low Sodium Chicken Broth; 4 cups Water; 2 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed; 1 whole Ham Hock Or Salt Pork Slab; 4 cups Chopped Kale Leaves; 1/2 cups Grated Parmesan Cheese; 4 Tablespoons Basil Pesto, For Garnish

Servings: persons

2 Tablespoons Olive Oil
1 whole Yellow Onion, Chopped
6 cloves Garlic, Minced
2 whole Plum Tomatoes, Chopped
2 teaspoons Chopped Rosemary Leaves
1 teaspoon Dried Oregano
1 teaspoon Freshly Ground Black Pepper
4 cups Low Sodium Chicken Broth
4 cups Water
2 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed
1 whole Ham Hock Or Salt Pork Slab
4 cups Chopped Kale Leaves
1/2 cups Grated Parmesan Cheese
4 Tablespoons Basil Pesto, For Garnish

1
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook for about 4 minutes, until soft. Add the garlic and cook for about 30 seconds, until fragrant. Add the tomatoes, rosemary, oregano, and pepper and cook for about 2 minutes, until the tomatoes begin to soften.
2
2. Add the chicken broth, water, cannellini beans, and ham hock and bring the mixture to a boil. Reduce the heat to low and simmer for 1 1/2 hours. As the soup cooks, add more water as needed to keep the beans covered. Remove the ham hock.
3
3. Stir in the kale and Parmesan cheese and cook for about 5 minutes, until the kale is tender and wilted. Ladle the soup into bowls and garnish each with a spoonful of pesto.
4
Recipe adapted from Big Ranch, Big City Cookbook by Louis Lambert.

839

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Yellow Onion, Chopped, 6 cloves Garlic, Minced, 2 whole Plum Tomatoes, Chopped, and more.

Yes, Cannellini Bean Soup With Parmesan And Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cannellini Bean Soup With Parmesan And Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions