How to Make White Bean Soup With Kale and Parmesan Cheese

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)! Now let me show you how I made this White Bean Soup with Kale and Parmesan Cheese, I've also linked the video if you want to watch the video tutorial.

Some of the items I used for this recipe

• Ladle
• Cuisinart Cast Iron Dutch Oven
• Misc. Kitchen Utensils

• 4 slices of bacon
• Olive oil (optional)
• 1 yellow onion finely diced
• 8 cloves of garlic minced
• 8 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 teaspoon sugar
• 1 tablespoon Italian seasoning
• ½ teaspoon chili pepper flakes
• Salt and pepper
• 4 (15 ounce) cans of cannellini beans, drained and rinsed
• 4 cups kale
• 1 cup fresh grated Parmesan cheese
• 5 tablespoons chopped fresh parsley
• Cooking Converter (if you need help converting the measurements)

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. You can use turkey bacon instead or just skip this step if you don't want bacon in your soup. I love adding it because it add flavor and texture.

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 or if you didn't use any bacon) cook until onions are translucent, about 2-3 stir occasionally.

Add in the broth, tomatoes, sugar, Italian seasoning, chili flakes, salt and pepper. Give this a good stir to combine everything.

Bring the broth to a boil, reduce heat to low and simmer for 8 minutes. I added a lid but this isn't necessary.

Stir in the beans and continue to simmer for another 6-8 minutes or until the beans are warmed through. Add kale and stir. Cook another few minutes. Take off heat.

Top the soup with the cooked bacon, parmesan cheese and chopped parsley and give the soup a good stir. Add extra salt and pepper if needed.

Ladle yourself a huge serving of bean soup and allow it to warm you inside out. You can also add hot sauce to this soup for extra spice and top it off with extra cheese, parsley and bacon.

If you prefer a video tutorial, you can watch it here!