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White Bean, Kale & Parmesan Soup

Print Recipe
Course Main Dish, Soup
Cuisine Italian
Servings 6 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium brown onion , finely diced
  • 2 sticks celery , sliced
  • 2 cloves garlic , crushed
  • 2 tsp dried Italian herb mix , or dried oregano
  • 1 litre chicken bone broth
  • 2 medium carrots , sliced into half moons
  • 1 bunch kale , sliced
  • 500 grams pumpkin , chopped into small pieces
  • 1 parmesan rind , optional
  • 800 grams tinned or jarred cannellini beans , rinsed
  • 1/2 cup parsley , finely chopped
  • 1/2 cup parmesan , finely grated
  • extra olive oil , for serving

Instructions
 

  • Heat the olive oil in a large pan, add the onion, celery and a pinch of salt. Cover and cook gently for 10 minutes, until very soft.
  • Stir in the garlic and dried herbs and cook for 1 minute.
  • Add the broth, carrots, kale, pumpkin and parmesan rind. Bring to a boil, turn down to a simmer and cook for 20 minutes, adding more water or broth if necessary.
  • Stir in the beans, season with salt and pepper and simmer for another 10 minutes.
  • Stir in the parsley, remove the parmesan rind and serve each bowl topped with parmesan and olive oil.

Notes

Optional additions to this soup could include silverbeet, fennel, zucchini, bacon, rosemary cabbage or green beans.
Keyword bone broth, Italian soup, kale, parmesan, soup, white bean, winter soup