Tuscan White Bean & Kale Parm Broth
There’s something incredibly comforting about a warm bowl of Tuscan White Bean & Kale Parm Broth. This hearty, nourishing soup combines creamy white beans, vibrant kale, and savory Parmesan cheese in a rich vegetable broth that transports you straight to the rolling hills of Tuscany. Perfect for chilly nights or whenever you crave a wholesome, satisfying meal, this broth is both simple to prepare and packed with flavor. Whether you’re new to cooking with kale or a seasoned bean lover, this recipe offers a beautiful balance of textures and tastes that will keep you coming back for more.
Why You’ll Keep Making It
This Tuscan White Bean & Kale Parm Broth quickly becomes a staple because it’s:
- Nutritious: White beans provide protein and fiber, while kale brings a punch of vitamins and antioxidants.
- Easy to Make: Minimal ingredients and straightforward steps make it perfect for weeknight dinners.
- Versatile: Enjoy it as a light main course or pair it with crusty bread for a fuller meal.
- Flavorful: The combination of garlic, oregano, basil, and Parmesan creates a savory depth that feels gourmet but requires little effort.
- Comforting & Filling: A warm, hearty broth that satisfies hunger without heaviness.
If you love recipes with leafy greens and beans, you might want to check out the Roasted Sweet Potato And Kale Bowl for a fresh, vibrant twist on kale.
What Goes Into Tuscan White Bean & Kale Parm Broth
- 2 cups white beans, cooked: Cannellini or great northern beans work beautifully, offering a creamy texture.
- 4 cups vegetable broth: Use a good-quality broth for the best flavor base.
- 1 bunch kale, chopped: Sturdy kale holds up well in broth, adding earthy freshness.
- 1 cup diced tomatoes, canned: Adds acidity and a subtle sweetness that balances the dish.
- 1 onion, chopped: Sweetness and depth start here.
- 3 cloves garlic, minced: Garlic infuses warmth and aroma.
- 1 teaspoon dried oregano: Classic herb for that Tuscan feel.
- 1 teaspoon dried basil: Complements oregano with a hint of sweetness.
- Salt and pepper to taste: Essential for seasoning.
- 2 tablespoons olive oil: For sautéing and richness.
- 1 cup grated Parmesan cheese: Stirred in at the end for creamy, savory goodness.
Equipment at a Glance
- Large pot or Dutch oven: For sautéing and simmering the broth evenly.
- Cutting board and sharp knife: To prep your onion, garlic, and kale.
- Wooden spoon or spatula: For stirring the ingredients gently.
- Measuring cups and spoons: Accuracy helps with balanced flavors.
- Grater: To freshly grate your Parmesan cheese.
Tuscan White Bean & Kale Parm Broth: How It’s Done
Step 1: Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Toss in the minced garlic and cook for another 1–2 minutes until fragrant but not browned.
Step 2: Add Tomatoes and Herbs
Stir in the canned diced tomatoes, dried oregano, and dried basil. Let the mixture simmer for 3–4 minutes to meld the flavors, stirring occasionally.
Step 3: Pour in Broth and Beans
Add the 4 cups of vegetable broth and 2 cups of cooked white beans to the pot. Increase the heat to bring the broth to a gentle boil, then reduce to a simmer.
Step 4: Introduce the Kale
Add the chopped kale to the simmering broth. Cook for about 10 minutes, or until the kale is tender but still vibrant green.
Step 5: Season and Finish
Season the broth with salt and pepper to taste. Turn off the heat and stir in the grated Parmesan cheese until it melts into the broth, creating a creamy, luscious texture.
If You’re Out Of…
- White beans: Substitute with chickpeas or navy beans for a similar texture.
- Kale: Swiss chard or spinach can work, but add spinach at the end as it cooks faster.
- Grated Parmesan: Use Pecorino Romano or a mild vegan cheese alternative if preferred.
- Dried herbs: Fresh herbs like oregano and basil can be used; add them a little later in the cooking process.
Author’s Commentary
This Tuscan White Bean & Kale Parm Broth holds a special place in my kitchen rotation because it’s both incredibly hearty and light at the same time. The beans add a creamy, protein-packed base without weighing you down, while the kale keeps things fresh and green. I love how the Parmesan cheese melts into the broth, giving it a luxurious finish that feels both rustic and elegant.
One of my favorite ways to enjoy this broth is alongside some warm Roasted Garlic Cheese Stuffed Bread. The bread soaks up the broth perfectly, turning every bite into a comforting experience.
How to Store & Reheat
- Storing: Let the broth cool completely, then transfer it to an airtight container. It keeps well in the refrigerator for up to 4 days.
- Freezing: This broth freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months.
- Reheating: Warm the broth gently on the stovetop over medium heat, stirring occasionally. If the broth thickens too much, add a splash of vegetable broth or water to loosen it up.
Common Questions
Can I use dried beans instead of canned?
Absolutely! If using dried white beans, soak them overnight and cook them until tender before adding to the broth. This helps maintain the creamy texture and avoids any excess starchiness.
Is it possible to make this broth in a slow cooker?
Yes, you can. Sauté the onions and garlic first, then add all ingredients except the Parmesan to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cheese just before serving.
Can I add other vegetables to this broth?
Definitely! Diced carrots, celery, or zucchini would all pair nicely. Just add them when sautéing the onions to allow them to soften.
How can I make this broth spicier?
Add a pinch of red pepper flakes during the sautéing step or finish with a drizzle of chili oil to introduce some heat without overpowering the other flavors.
Because You Liked This
- Roasted Sweet Potato And Kale Bowl – A vibrant, nutrient-packed meal with kale and hearty roasted sweet potatoes.
- Roasted Garlic Cheese Stuffed Bread – Perfect for serving alongside soups and broths, full of melty cheese and roasted garlic flavor.
Serve & Enjoy
Serve your Tuscan White Bean & Kale Parm Broth hot, garnished with an extra sprinkle of Parmesan cheese and a drizzle of olive oil if you like. Pair it with crusty bread or a simple salad for a complete meal. This broth shines as a cozy lunch or a light dinner, inviting you to savor each spoonful of its rich, wholesome flavors. Whether you’re feeding family or entertaining friends, this recipe is sure to impress with its rustic charm and satisfying taste.
With minimal fuss and maximum heartiness, this broth is bound to become one of your favorite go-to recipes for colder days or anytime you need a bowl of comfort. Enjoy the taste of Tuscany right in your own kitchen!
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Tuscan White Bean & Kale Parm Broth
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Toss in the minced garlic and cook for another 1–2 minutes until fragrant but not browned.
- Stir in the canned diced tomatoes, dried oregano, and dried basil. Let the mixture simmer for 3–4 minutes to meld the flavors, stirring occasionally.
- Add the 4 cups of vegetable broth and 2 cups of cooked white beans to the pot. Increase the heat to bring the broth to a gentle boil, then reduce to a simmer.
- Add the chopped kale to the simmering broth. Cook for about 10 minutes, or until the kale is tender but still vibrant green.
- Season the broth with salt and pepper to taste. Turn off the heat and stir in the grated Parmesan cheese until it melts into the broth, creating a creamy, luscious texture.
Notes
- Store the broth in an airtight container in the refrigerator for up to 4 days for best freshness.
- Freeze leftovers in portioned containers for up to 3 months to enjoy later.
- Use chickpeas or navy beans as a substitute for white beans if needed.
- Swiss chard or spinach can replace kale; add spinach at the end as it cooks faster.
- Add diced carrots, celery, or zucchini when sautéing onions for extra veggies and flavor.
