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Creamy White Bean and Kale Soup with Crispy Parmesan Croutons

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A cozy and satisfying creamy white bean and kale soup topped with crispy Parmesan croutons, perfect for chilly nights and easy weeknight dinners.

Ingredients

Scale
  • 2 tablespoons olive oil (for sautéing)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
  • 1 bay leaf
  • 4 cups low-sodium vegetable broth
  • 2 (15-ounce) cans white beans, drained and rinsed (cannellini or great northern beans)
  • 4 cups kale, stemmed and roughly chopped
  • 1/4 cup heavy cream or half-and-half (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 cups day-old bread, cubed (crusty baguette or sourdough recommended)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil (for croutons)
  • 1/2 teaspoon garlic powder
  • Pinch of black pepper

Instructions

  1. Prep your ingredients: finely chop onion, mince garlic, dice carrots and celery, roughly chop kale leaves removing tough stems, and cube day-old bread for croutons.
  2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 6-8 minutes. Stir in garlic and thyme; cook another minute until fragrant.
  3. Add vegetable broth, rinsed white beans, and bay leaf. Bring to a gentle simmer and cook for 10 minutes to meld flavors.
  4. While soup simmers, toss bread cubes with 2 tablespoons olive oil, Parmesan cheese, garlic powder, and black pepper on a baking sheet. Toast in a preheated 375°F oven for 10-12 minutes, stirring halfway, until golden and crisp. Set aside.
  5. Stir chopped kale into the simmering soup and cook for 5 minutes until tender but still bright green.
  6. Remove bay leaf. Using an immersion blender, puree about half the soup until smooth but still chunky. Alternatively, blend half the soup in a blender and return to pot.
  7. Stir in heavy cream (or alternative), season with salt and pepper to taste, and simmer for another 2-3 minutes.
  8. Ladle soup into bowls and top generously with crispy Parmesan croutons.

Notes

Use day-old bread for croutons for better crispiness. Rinse canned beans to reduce sodium and canned flavor. Blend half the soup for creamy texture while retaining some chunkiness. If soup is too thick after blending, add more broth or water. Store croutons separately to keep them crispy. Can substitute kale with Swiss chard or spinach. For vegan version, omit cream and Parmesan, use plant-based milk and nutritional yeast.

Nutrition

Keywords: white bean soup, kale soup, creamy soup, Parmesan croutons, healthy soup, easy soup recipe, vegetarian soup

Find it online: https://pokirecipes.com/creamy-white-bean-and-kale-soup-recipe-with-crispy-parmesan-croutons-easy-and-best/