Hey y’all, today I am sharing a White Bean Soup with Kale and Parmesan Cheese that is perfect on a cold winter day when you need something to warm you up from the inside out. This soup is hearty full of flavor and extremely colorful (so you know there is loads of healthy vegetables in here). I love that you can change this soup up by adding more or less bacon, adding different cheeses and even different types of beans, the choices are endless! This soup comes together pretty fast and the flavors are incredible (if you serve this a day later, it’s even more flavorful)!
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White Bean Soup with Kale and Parmesan Cheese
4 slices of bacon
Olive oil (optional)
1 yellow onion finely diced
8 cloves of garlic minced
8 cups chicken broth (1893 g)
1 (14.5 ounce) can diced tomatoes, drained
1 teaspoon sugar (5 g)
1 tablespoon Italian seasoning (15 g)
½ teaspoon chili pepper flakes (2 g)
Salt and pepper
4 (15 ounce) cans of cannellini beans, drained and rinsed
4 cups kale (161 g)
1 cup fresh grated Parmesan cheese (180 g)
5 tablespoons chopped fresh parsley (12 g)
Slice bacon into bite size pieces. In a large pot add the sliced bacon and crisp the bacon. Once the bacon is cooked take it out and add to a paper towel lined plate. Add onion and garlic into the pot with the bacon fat (you might need to add olive oil if your bacon didn’t render any fat) cook until onions are translucent, about 2-3 stir occasionally. Add in the broth, tomatoes, sugar, Italian seasoning, chili flakes, salt and pepper.
Bring to a boil, reduce heat and simmer for 8 minutes.
Stir in the beans and continue to simmer for another 6-8 minutes. Add kale and stir. Cook another 4-5 minutes.
Take off heat. Top off with the cooked bacon, parmesan cheese and chopped parsley and give the soup a good stir. Add extra salt and pepper if needed. Enjoy!
Colossians 3:2
Set your minds on things that are above, not on things that are on earth.
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#beansoup