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White Bean and Kale Soup
A rustic Italian white bean and kale soup, deepened by a parmesan rind simmered right in the pot. Leaving the rind in to simmer with the beans for a full twenty minutes is what infuses the broth with a savoury depth that grated parmesan alone can't match.
Total time
35 min
Prep
5 min
Cook
30 min
Difficulty
easy
Cuisine
American
comfort
Ingredients
2 canscannellini beans
200gItalian sausage, casings removed
1 bunchkale, roughly chopped
1onion, diced
4 clovesgarlic
4 cupschicken broth
1 cancrushed tomatoes
1parmesan rind
rosemary
olive oilto drizzle
grated parmesanto serve
Instructions
1
Brown sausage; sauté onion and garlic with rosemary.
2
Add tomatoes, broth, beans, and parmesan rind; simmer 20 min.
3
Add kale; cook until wilted.
4
Remove rind; serve with olive oil and parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
195
Protein
10.1g
Fat
13.4g
Carbs
9.6g
Fiber
1.7g
Sodium
1329mg
Reviews
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