Parmesan And White Bean Soup Recipe
Recipe By The Cookie Rookie
This parmesan and white bean soup is ready in 15 mins. Tangy, salty, hearty and packed with goodness from the kale and white beans, it's a great winter warmer
4.7
28 Rating -
Rate
Non Vegdiet
55minstotal
10minsPrep
45minsCook
55m.total
10m.Prep
45m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Parmesan And White Bean Soup Recipe
- 1/4 tablespoon Olive oil
- 1/4 tablespoon Unsalted butter or rendered bacon fat
- 0.13 Medium Yellow Onion Chopped
- 1/4 Celery Stalks Chopped
- 0.06 Fennel bulb cored and finely chopped
- 0.38 Garlic Cloves Minced
- 0.13 teaspoon Fresh thyme leaves
- 0.13 teaspoon Fennel Seed
- 1/100 teaspoon Crushed Red Pepper Flakes
- 1/25 cup White wine dry or semi dry
- 3/4 cup Low Sodium Chicken Stock
- 0.13 Bay leaf
- 1.88 ounce 4 cans white beans, drained and rinsed
- 1/2 ounce Parmesan rinds enclosed in cheesecloth or muslin
- 1/2 ounce Freshly Grated Parmesan Cheese
- 0.13 teaspoon Kosher salt
- 0.06 teaspoon Freshly ground black pepper
- 0.13 pound Baby kale or baby spinach stemmed and torn into bite size pieces
- 0.03 cup Chopped Fresh Parsley
- 0.13 Juice lemon
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Cookie Rookie