Creamy Italian White Bean and Kale Soup with Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A nourishing Italian-inspired soup combining creamy white beans, tender kale, and a savory Parmesan finish that’s both filling and comforting. This italian-inspired soups (vegetarian) ready in about 50 minutes pairs olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp olive oil
• 1 large, finely chopped yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4 cloves, minced garlic cloves
• 6 cups vegetable broth
• 2 cans (15 oz each), drained and rinsed cannellini beans
• 4 cups, stems removed and chopped fresh kale
• 1 tsp dried Italian seasoning
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 1/2 cup, finely grated Parmesan cheese
• for serving, optional crusty bread

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large finely chopped yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables soften and onions turn translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tsp dried Italian seasoning, cooking for 1 minute until fragrant.
3. Step 3: Pour in 6 cups vegetable broth and add 2 cans (15 oz each) drained and rinsed cannellini beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Step 4: Add 4 cups chopped fresh kale, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer for another 10 minutes until kale is tender.
5. Step 5: Using an immersion blender, pulse the soup 3-4 times to partially puree the beans and vegetables, leaving some texture.
6. Step 6: Stir in 1 tbsp fresh lemon juice and 1/2 cup finely grated Parmesan cheese until melted and incorporated.
7. Step 7: Serve hot with crusty bread if desired.