My Parmesan and White Bean Soup is a comforting bowl of goodness—packed with creamy white beans, Parmesan and hearty kale! I love this one-pot soup recipe with incredible flavors that requires minimal effort. Made with simple pantry staples, it is a great winter meal. If you’re looking for a wholesome meal on a busy weeknight, try my white bean soup!
5-Star Review
“Fantastic! Even the kids love it! Thanks!” -Michelle D
Easy White Bean Soup With Parmesan
This Parmesan and White Bean Soup is filling and perfect for cozy winter nights. It’s easy to make in just one pan, so I always make a big batch! Buttery cannellini beans simmer in chicken stock for rich flavors, while Parmesan rinds add an extra layer of umami flavor! Finish it off with savory Parmesan and you’ve got a delicious bowl of soup!
White Bean Parmesan Soup with Kale
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter or rendered bacon fat
- 1 medium yellow onion chopped
- 2 celery stalks chopped
- ½ fennel bulb cored & finely chopped
- 3 garlic cloves minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fennel seed
- 1/8 teaspoon crushed red pepper flakes
- 1/3 cup white wine dry or semi-dry
- 6 cups low-sodium chicken stock or vegetable broth
- 1 bay leaf
- 4 15-ounce cans white beans (Great Northern & Cannellini), drained & rinsed*
- 4 ounces Parmesan rinds enclosed in cheesecloth or muslin
- 4 ounces freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound baby kale or baby spinach stemmed and torn into bite-size pieces
- ¼ cup chopped fresh parsley
- juice of 1 lemon
Instructions
- In a large Dutch oven, add oil, butter, onion, celery, and fennel. Cook over medium heat until vegetables have softened.2 tablespoons olive oil, 2 tablespoons unsalted butter or rendered bacon fat, 1 medium yellow onion, 2 celery stalks, ½ fennel bulb
- Add garlic, thyme, fennel seed, and red pepper flakes and cook for additional 30 seconds.3 garlic cloves, 1 teaspoon fresh thyme leaves, 1 teaspoon fennel seed, 1/8 teaspoon crushed red pepper flakes
- Deglaze the pot by adding white wine while scraping the bottom of the pot with a wooden spoon. Bring to a boil, reduce heat and simmer 1 minute.1/3 cup white wine
- Add chicken stock, bay leaf, drained beans, Parmesan rinds, salt, and pepper. Bring to a boil then reduce heat to low. Simmer 20-30 minutes or until liquid has reduced a little.6 cups low-sodium chicken stock, 1 bay leaf, 4 15-ounce cans white beans (Great Northern & Cannellini), drained & rinsed*, 4 ounces Parmesan rinds, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Add kale or spinach, stir well and cook for an additional 10-15 minutes or until soup has reduced to your liking.1 pound baby kale or baby spinach
- Discard the Parmesan rind and bay leaf.
- Season to taste with additional salt & pepper.
- To serve, ladle soup into bowls, sprinkle with 1 teaspoon grated Parmesan cheese, and chopped parsley. Add a squeeze of lemon juice and enjoy!4 ounces freshly grated Parmesan cheese, juice of 1 lemon, ¼ cup chopped fresh parsley
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Parmesan White Bean Soup With Kale
Cook all vegetables: In a large Dutch oven, add 2 tablespoons olive oil, 2 tablespoons unsalted butter (or rendered bacon fat), 1 medium chopped yellow onion, 2 chopped celery stalks, ½ chopped fennel bulb. Cook over medium heat until vegetables are softened.
Add 3 minced garlic cloves,1 teaspoon fresh thyme leaves, 1 teaspoon fennel seed, and 1/8 teaspoon crushed red pepper flakes. Cook an additional 30 seconds.
Deglaze the pan: Deglaze the pot by adding 1/3 cup white wine while scraping the bottom of the pot with a wooden spoon. Bring to a boil, reduce heat, and simmer for 1 minute.
Add beans and Parmesan rind: After deglazing, add 6 cups of low-sodium chicken stock, 1 bay leaf, 4 (15-ounce) cans of white beans (Great Northern & Cannellini) drained & rinsed, 4 ounces Parmesan rinds, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Bring to a boil then reduce heat to low.
Simmer for 20-30 minutes or until liquid has reduced a little.
Add greens (kale or spinach) and cook: Add 1 pound baby kale (or baby spinach), stir well and cook for additional 10-15 minutes or until soup has reduced to your liking.
Discard the Parmesan rind and bay leaf and season to taste with additional salt and pepper.
To serve, ladle soup into bowls, sprinkle with 1 teaspoon grated Parmesan cheese, parsley, and a squeeze of lemon juice. Enjoy!
How to Store
Transfer any leftovers in an airtight container and refrigerate for 3-5 days. Reheat on stovetop or in microwave.
Bean soup freezes very well. Simply cook the soup and let it cool completely. Then transfer it to a gallon freezer bag or other airtight freezable container for up to 3 months. Thaw overnight in the fridge and reheat.
Serving Suggestions
This white cannellini bean soup is straightforward and it’s amazing with a piece of crusty bread for dipping. Pair the soup with my Texas Toast Garlic Bread or just drizzle a little pesto over the soup with some homemade croutons!
I live in a very small town and can hardly find fresh fennel bulb, what can I use as a substitute?
Thank you and blessings
Hi Christine, we recommend using celery for a similar texture. If you’d still like to get that anise flavor, you can add a pinch of fennel seeds, which should be available in the spice aisle of your local grocery store.
Thank you.
Also, for the white wine, is cooking wine appropriate to use? If not, what do you recommend?
Chardonnay, Sauvignon Blanc, or Pinot Grigio are our recommendations. You can definitely use cooking wine if it’s all you have (or you don’t feel like cracking open a whole bottle).
Outstanding! My only change to this was to put the rind directly into the soup (I didn’t have any cheesecloth & I read other recipes where you just put it in the broth). Because the cheese was melted into the soup, I didn’t need to add any before serving.
Someone wanted to know how many this served — for two adults, we got two meals out of it, but all we had those two meals was soup — no bread. This is a great meal for someone trying to eat healthier since it is relatively low calorie and high fiber, packed with the benefits of the kale.
I’ve made this soup many times and absolutely love it. I use the whole fennel because what would I do with the other half? Also add an orange pepper that gives a nice pop of color and another vegi Great as is or with slight changes..yummy.
Sounds wonderful, Mary! Thanks so much for sharing what works for you!
Loved this thank you!
Thanks for stopping by and sharing!
Used butter beans 2nd time making this recipe which is excellent. Left out chili flakes and used spinach instead. Will be regular winter dinner!!
Looks absolutely delicious!
Delicious! Would like nutrition info! Thanks for sharing. Was great with butter beans and canellini beans!
At the bottom of the recipe card you can click Nutrition Information and it’ll show up!
Looks great but how many does it serve?
It serves around 8!
Fantastic! Even the kids love it! Thanks!
That’s so awesome to hear! I’m glad you all enjoyed it!