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.
Ingredients
- 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
Instructions
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.