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White Bean and Kale Soup with Parmesan

Make white bean and kale soup with parmesan, from the first ingredient to the finished dish.

2 servings · 10 ingredients · 4 steps

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White Bean and Kale Soup with Parmesan, plated and ready to serve. — The finished recipe. White Bean and Kale Soup with Parmesan

Ingredients 1 to 6 for white bean and kale soup with parmesan arranged separately on a dark worktop. — Ingredients 1 to 6. 480 g Cannellini beans, tinned and drained (Two 400 g tins, drained. Drained weight.). 100 g Kale. 100 g Onion. 2 cloves, about 6 g Garlic. 200 g Chopped tomatoes, tinned. 10 g Olive oil

Ingredients 7 to 10 for white bean and kale soup with parmesan arranged separately on a dark worktop. — Ingredients 7 to 10. 600 ml Vegetable stock (Made up from a cube or a pot.). 20 g Parmesan. One sprig Fresh rosemary. A pinch Chilli flakes

White Bean and Kale Soup with Parmesan, preparation step 1: Soften the chopped onion in the oil for eight minutes with the rosemary sprig, then add the sliced garlic and chilli flakes for one minute more. — Step 1. Soften the chopped onion in the oil for eight minutes with the rosemary sprig, then add the sliced garlic and chilli flakes for one minute more.

White Bean and Kale Soup with Parmesan, preparation step 2: Add the tomatoes, the beans and the stock. Simmer for ten minutes, then fish out the rosemary and crush about half the beans against the side of the pan with a spoon. — Step 2. Add the tomatoes, the beans and the stock. Simmer for ten minutes, then fish out the rosemary and crush about half the beans against the side of the pan with a spoon.

White Bean and Kale Soup with Parmesan, preparation step 3: Strip the kale from its stalks, tear it in and cook for four minutes until it is soft but still dark green. — Step 3. Strip the kale from its stalks, tear it in and cook for four minutes until it is soft but still dark green.

The finished white bean and kale soup with parmesan. — Step 4. Serve with the parmesan grated over the top and black pepper.

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