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Homemade Tuscan White Bean & Kale Parm Broth recipe photo

Tuscan White Bean & Kale Parm Broth

This Tuscan White Bean & Kale Parm Broth is SO comforting! Creamy beans, vibrant kale, and savory Parmesan blend into a hearty, nourishing soup perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, Tuscan
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups white beans cooked, cannellini or great northern
  • 4 cups vegetable broth good-quality
  • 1 bunch kale chopped
  • 1 cup diced tomatoes canned
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup grated Parmesan cheese

Equipment

  • Large Pot or Dutch Oven
  • Cutting board and sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Grater

Method
 

Tuscan White Bean & Kale Parm Broth: How It’s Done
  1. 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.
  2. 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.
  3. 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.
  4. Add the chopped kale to the simmering broth. Cook for about 10 minutes, or until the kale is tender but still vibrant green.
  5. 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.