Kale and Cannellini Bean Soup Recipe

Name: Kale and Cannellini Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 12 thin baguette slices; 4 ounces Parmesan cheese, grated (about 1 1/4 cups); 1/2 cup olive oil; 4 garlic cloves, minced; 2 (15-ounce) cans cannellini beans, drained; 1/2 teaspoon chopped fresh thyme; 1/2 teaspoon red pepper flakes; 1 quart low-sodium chicken broth; 2 small bunches flat kale, large stems removed, leaves coarsely chopped; Freshly ground black pepper, to taste; Kosher salt, to taste

Servings: persons

8 to 12 thin baguette slices
4 ounces Parmesan cheese, grated (about 1 1/4 cups)
1/2 cup olive oil
4 garlic cloves, minced
2 (15-ounce) cans cannellini beans, drained
1/2 teaspoon chopped fresh thyme
1/2 teaspoon red pepper flakes
1 quart low-sodium chicken broth
2 small bunches flat kale, large stems removed, leaves coarsely chopped
Freshly ground black pepper, to taste
Kosher salt, to taste

1
Heat the broiler.
2
Top each baguette slice with 2 teaspoons of the Parmesan cheese and place on a baking sheet.
3
Broil until the cheese is bubbly and the toasts are crisp, about 2 minutes.
4
Set aside.
5
Set a large saucepan or Dutch oven over medium heat and add the oil.
6
When its warm, add the garlic and cook, stirring occasionally, until its a very pale brown, about 3 minutes (be careful not to let the garlic get too dark or itll have a bitter taste).
7
Add the drained beans, thyme, red pepper flakes, chicken broth, and kale.
8
Raise the heat to medium high and bring the soup to a simmer.
9
Adjust the heat to achieve a steady, gentle simmer and cook until the kale is soft but not mushy, about 25 minutes.
10
Season with black pepper and taste, adding salt if needed.
11
Ladle the soup into warmed serving bowls.
12
Top each with a couple of baguette toasts (or serve on the side) and a sprinkling of the reserved Parmesan.

657

kcal

Calories

Fat

Carbs

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 8 to 12 thin baguette slices, 4 ounces Parmesan cheese, grated (about 1 1/4 cups), 1/2 cup olive oil, 4 garlic cloves, minced, and more.

Yes, Kale and Cannellini Bean Soup Recipe 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!