Tuscan Kale and White Bean Soup Recipe: Parmesan Rind Broth

I keep this soup in rotation for cold weekends because it uses ingredients I almost always have: bacon, onion, carrots, garlic, thyme, chicken broth, cannellini beans, kale, and a Parmesan rind. The rind goes into the broth while it simmers and melts into a savory richness you cannot get from grated cheese alone.

Small pasta goes in near the end, cooked directly in the broth. White wine vinegar stirred in just before serving lifts everything. A tablespoon, maybe two. You taste it immediately. Fresh Parmesan grated on top of each bowl.

Tips for Making Tuscan Kale and Bean Soup

Save your Parmesan rinds

The two-ounce rind simmers in the broth for the entire cooking time. It softens and dissolves into the liquid and the broth turns deeply savory.

If you do not have a rind, add an extra ounce of grated Parmesan at the end. It is not the same, but it helps.

Add the pasta near the end

The mini penne cooks directly in the broth during the last ten to twelve minutes. Adding it earlier turns it mushy.

If you plan to have leftovers, cook the pasta separately. Pasta stored in broth overnight absorbs all the liquid and swells.

Tuscan Kale and Bean Soup

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4.7 from 3 reviews

• Author: Elizabeth Yontz
• Total Time: 55 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Hearty pasta with bacon, kale, and parmesan. A simple, satisfying weeknight meal.

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Ingredients

Units USM

• 4 oz (113 g) thick-cut bacon slices
• 1 1/4 cups (296 ml) finely chopped yellow onion
• 1 1/4 cups (296 ml) 1/2-inch-thick diagonally sliced carrots
• 1 tablespoon tomato paste
• 2 cloves garlic
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cups (946 ml) chicken broth
• 2 cups (473 ml) water
• 2 oz (57 g) Parmesan cheese rind
• 15 oz (425 g) cannellini beans
• 2 cups (473 ml) chopped fresh Tuscan kale
• 1 1/4 cups (296 ml) uncooked mini penne or other small pasta
• 1 tablespoon white wine vinegar
• 2 oz (57 g) fresh Parmesan cheese

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Instructions

1. Heat a Dutch oven over medium heat.
2. Add the bacon and cook until crisp, 6 to 8 minutes.
3. Remove the bacon to a paper towel-lined plate to drain, reserving the drippings in the Dutch oven.
4. Crumble the bacon and set aside.
5. Add the onion to the hot drippings and cook, stirring often, until soft and translucent, about 5 minutes.
6. Add the carrots, tomato paste, garlic, thyme, salt, and pepper; cook, stirring often, until the carrots begin to soften, about 4 minutes.
7. Add the broth, water, and Parmesan rind; bring to a boil over medium-high heat.
8. Reduce the heat to medium-low and simmer for about 30 minutes.
9. Increase the heat to medium-high and bring the mixture to a boil.
10. Add the beans, kale, and pasta; cook until the pasta is al dente and the kale is tender, about 10 minutes.
11. Remove and discard the Parmesan rind.
12. Stir in the vinegar and 1/4 cup of the Parmesan cheese.
13. Top with crumbled bacon and serve with the remaining 1/4 cup of Parmesan cheese.

Notes

• For a richer flavor, use pancetta instead of bacon.
• If you don’t have Parmesan rind, add 1 extra teaspoon of salt.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 500
• Sugar: 5
• Sodium: 800
• Fat: 30
• Saturated Fat: 10
• Unsaturated Fat: 15
• Carbohydrates: 50
• Fiber: 10
• Protein: 20
• Cholesterol: 70

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About the Author

Elizabeth Yontz

Elizabeth is a food + healthy lifestyle blogger learning to navigate the real world. She is a graduate of Samford University and proudly calls Birmingham, AL home. In her spare time, you’ll most likely find her daydreaming as she scrolls through instagram + various blogs, creating something in the kitchen, or exploring the outdoors (camera in hand of course).

Elizabeth Yontz has been a contributor to Honest Cooking since 2016.

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