Tuscan White Bean and Parmesan Soup

Emily Woody



275 grams onion (approx 1 medium onion)

50 grams garlic (approx 4 cloves)

215 grams carrot (approx 2 medium carrots)

215 grams celery (approx 2 stalks)

200 grams dried Purgatory or white cannellini beans 

95 grams kale, de-stemmed (approx 1/2 bunch)

4 cups broth

67 grams Parmesan rind (approx 3 inch chunk) 

1 tbsp salt

2 bay leaves

1/2 tsp dried rosemary

1/2 tsp dried Chile flakes

Serves 4.


Cook the beans either on the stovetop or in an instant pot until fork tender.

Dice the onions, garlic, celery and carrots and place them in separate bowls to be added to the pot individually.

Pre-heat your soup pot. Once heated, add enough olive oil to coat the bottom of the pan.

Add the onions to the hot pan and cook until they start to soften. Then add the garlic, cook for a few minutes, then add the celery.

Once the celery starts to soften, add the salt and spices. 

Once the veggies are soft and translucent, add the carrots. Cook for a few minutes, then add the Parmesan rind.

De-stem the kale and chop into 2 inch pieces.

Add the broth to the pot and then the cooked beans. Bring to a boil, then add the kale.

Simmer for 10 minutes.

Check the carrots to ensure they are soft and then remove the Parmesan rind before serving.