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White Bean and Kale Soup with Parmesan Topping

By PanPotPlates Editorial TeamPublished Apr 28, 2026 | Updated Oct 3, 2026
Italian-Inspired 40 mins easycomfortfoodonepotleftoversweeknight

White beans and kale simmer in broth before cream and Parmesan are added. Stir in the lemon before adding the final cheese topping, then briefly broil in a broiler-safe pot.

White Bean and Kale Soup with Parmesan Topping
Prep 10 min
Cook 30 min
Total 40 min
Servings 6
Difficulty easy
Cuisine Italian-Inspired

Recipe Details

Prep10 min
Cook30 min
Total40 min
Servings6
Difficultyeasy
CuisineItalian-Inspired
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Ingredients

Servings 6
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 4 cups low-sodium vegetable broth
  • 2 (15-ounce) cans white beans, drained and rinsed (cannellini or great northern)
  • 1 large bunch kale, stems removed and leaves roughly chopped (about 4 cups packed)
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tablespoon lemon juice
  • Fresh parsley or basil for garnish (optional)
Ingredients for White Bean and Kale Soup with Parmesan Topping
Ingredients for White Bean and Kale Soup with Parmesan Topping

Instructions

  1. In a large pot or Dutch oven rated for stovetop use and broiling, including its handles, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  2. Add the minced garlic, dried oregano, dried thyme, crushed red pepper flakes (if using), freshly ground black pepper, and salt. Stir and cook until fragrant, about 1 minute.
  3. Pour in the low-sodium vegetable broth and bring the mixture to a gentle boil.
  4. Add the drained and rinsed white beans to the pot and reduce heat to medium-low. Simmer uncovered for 10 minutes to allow flavors to meld.
  5. Stir in the chopped kale and cook until just wilted, about 3 to 5 minutes.
  6. Lower heat to medium-low and stir in the heavy cream and half of the grated Parmesan cheese. Let the soup heat through for 2 minutes. Adjust salt and pepper to taste. Stir in the lemon juice before adding the final cheese topping.
  7. Preheat your oven broiler to high.
  8. Sprinkle the remaining Parmesan cheese evenly over the top of the soup in the pot.
  9. Place the pot uncovered under the broiler for 3-5 minutes or until the Parmesan crust is golden brown and crisp. Watch closely to prevent burning.
  10. Carefully remove the pot from the oven using oven mitts. Leave the Parmesan topping undisturbed.
  11. Serve hot, garnished with fresh parsley or basil if desired. Enjoy with crusty bread or a light salad.
White Bean and Kale Soup with Parmesan Topping cooking in the recommended pan or pot
White Bean and Kale Soup with Parmesan Topping cooking in the recommended pan or pot

Tips

Use the existing 5–6-quart cookware guidance with a pot and handles rated for broiling. Stir in the lemon before the final cheese layer and watch closely under the broiler.

Frequently Asked Questions

When is the lemon juice added?
Stir it in before adding the final Parmesan topping and broiling, so the topping stays intact.
What cookware do I need?
Use a large pot or Dutch oven rated for both stovetop use and broiling, including its handles. Check the cookware manufacturer’s instructions before placing it under the broiler.

Storage

Refrigerate leftover soup promptly in shallow covered containers and use within 4 days. Reheat in a saucepan until hot throughout, stirring gently. The broiled cheese topping will soften when stored or stirred.

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