Description
This hearty and wholesome soup is packed with creamy white beans, nutrient-rich kale and spinach, and finished with freshly grated Parmesan. It’s a comforting, veggie-forward meal that’s as nourishing as it is flavorful—perfect for chilly days or anytime you want something cozy, easy, and satisfying.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 pinch crushed red pepper flakes (optional)
4 cups vegetable broth
2 cans white beans (15 oz each), drained and rinsed
3 cups chopped kale
2 cups fresh spinach
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/3 cup freshly grated Parmesan cheese, plus more for serving
Instructions
1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until softened.
2. Stir in garlic and red pepper flakes (if using), and cook for 1 minute until fragrant.
3. Add white beans and vegetable broth. Bring to a gentle simmer and cook for 10–15 minutes.
4. Add chopped kale and cook for 3–4 minutes until tender. Stir in spinach and cook an additional 3 minutes until wilted.
5. Season with salt and pepper. Ladle into bowls and top with freshly grated Parmesan.
Notes
For a creamy texture, blend 1 cup of soup and stir it back in before serving.
Add more protein by tossing in cooked Italian sausage or rotisserie chicken.
Make it vegan by omitting Parmesan or using a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 5mg
Keywords: vegetarian, hearty soup, white beans, greens, parmesan