Italian-Style Polenta Soup with Kale and White Beans: A Hearty and Healthy Bowl of Comfort

Warm, nourishing, and packed with Italian-inspired flavors, this Italian-Style Polenta Soup with Kale and White Beans is the ultimate comfort food. Imagine creamy polenta mixed with tender kale, hearty white beans, and a hint of garlic—all finished with Parmesan cheese and a drizzle of olive oil. It’s a simple yet satisfying recipe that’s vegetarian-friendly, but you can easily adapt it with chicken broth if you prefer.

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Why You’ll Love This Polenta Soup

Hearty and healthy: Packed with fiber-rich kale and protein-filled white beans, this soup is as filling as it is nutritious.
Easy to make: With just a few ingredients, this recipe is straightforward and ideal for weeknight meals.
Creamy and flavorful: The polenta base adds a creamy, comforting texture, while garlic, Parmesan, and a hint of crushed red pepper infuse each bite with Italian flavor.

Taste and Texture of Italian-Style Polenta Soup

This soup is deliciously creamy, thanks to the polenta, which makes a smooth, satisfying base. The earthy flavor of kale pairs beautifully with the mild creaminess of white beans, and the garlic and Parmesan add depth and richness. A touch of crushed red pepper gives it just the right amount of warmth (optional if you like a little heat!). It’s savory, comforting, and has just enough texture to keep things interesting.

Ingredients for Italian-Style Polenta Soup with Kale and White Beans

4 cups (960ml) vegetable broth (or chicken broth for extra flavor)
1 cup (160g) polenta (coarse or fine cornmeal)
1 tbsp olive oil
3 cloves garlic, minced
4 cups kale, chopped (about 1 bunch)
1 (15 oz or 425g) can of white beans (such as cannellini or great northern), drained and rinsed
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese, plus extra for garnish
1/4 tsp crushed red pepper flakes (optional, for a touch of heat)
Extra virgin olive oil, for drizzling

Tools You’ll Need

Large pot for cooking polenta and combining ingredients
Skillet for sautéing garlic and kale
Whisk to stir the polenta and avoid clumping
Ladle for serving

Ingredient Substitutions and Additions

Polenta: For a quicker option, try using instant polenta. It will cook faster, although it may lack some texture.
White Beans: Cannellini beans are perfect here, but great northern beans or chickpeas can work too.
Kale: If you’re not a fan of kale, spinach or Swiss chard would be delicious substitutes.
Parmesan Cheese: Pecorino Romano or nutritional yeast (for a vegan option) can provide a similar savory boost.

How to Make Italian-Style Polenta Soup with Kale and White Beans

Step 1: Cook the Polenta

In a large pot, bring the vegetable broth to a boil. Gradually whisk in the polenta, then reduce the heat to low. Cook, stirring frequently, for about 20-25 minutes, until the polenta is thick and creamy. If the soup becomes too thick, add more broth or water to reach your desired consistency.

Step 2: Sauté Garlic and Kale

While the polenta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until it’s fragrant. Then, add the chopped kale and cook for 3-4 minutes until it wilts and becomes tender.

Step 3: Combine and Season

Stir the cooked kale and the white beans into the pot with the polenta. Mix well to combine. Add salt, black pepper, and crushed red pepper flakes (if you’re using them) to taste.

Step 4: Add Parmesan

Stir in the grated Parmesan cheese, adjusting the consistency by adding more broth if the soup is too thick. The cheese will melt and blend, adding a savory depth to the soup.

Step 5: Serve

Ladle the soup into bowls and top with extra Parmesan and freshly ground black pepper. For added richness, drizzle a bit of extra virgin olive oil on top before serving.

What to Serve with Italian-Style Polenta Soup

This soup is quite filling on its own, but a few simple sides make it even more delightful:

Crusty bread or garlic bread: Perfect for dunking and soaking up the soup.
A simple green salad: Adds a fresh contrast to the creamy soup.
Roasted vegetables: A side of roasted cherry tomatoes or bell peppers would bring out the Italian flavors.

Tips for Perfect Polenta Soup

Stir often: Polenta can easily clump or stick to the bottom of the pot, so keep stirring regularly for a smooth consistency.
Adjust consistency as needed: Add more broth if the soup thickens too much as it sits.
Use quality Parmesan: Freshly grated Parmesan makes a big difference in flavor.

Storage Instructions

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove, adding extra broth or water if needed to adjust consistency.
Freezer: This soup can be frozen, but keep in mind that the texture may change slightly. Freeze without the Parmesan for best results, then add it fresh after reheating.

Frequently Asked Questions

Can I make this soup vegan?
Yes! Use vegetable broth, omit the Parmesan, and add a tablespoon of nutritional yeast for a similar savory flavor.

Is instant polenta okay for this recipe?
Yes, instant polenta will work and cook much faster. Just follow the package instructions for cooking time, as it may vary.

Can I add meat to this soup?
Definitely! Sautéed Italian sausage or shredded rotisserie chicken would make great additions for a heartier version.

Wrapping Up: A Warm and Nutritious Soup for All Seasons

Whether you’re cozying up on a winter evening or enjoying a light meal in the spring, this Italian-Style Polenta Soup with Kale and White Beans is versatile, satisfying, and loaded with flavor. It’s the perfect way to turn simple pantry ingredients into a meal that feels special.

More Italian-Inspired Soups to Try:

Tuscan White Bean Soup: Creamy, hearty, and packed with Italian herbs.
Minestrone: A classic vegetable-packed Italian soup.
Italian Lentil Soup: A protein-rich, rustic soup with tomatoes and fresh herbs.