Home - Recipes - White Bean and Kale Soup with Crispy Salami

White Bean and Kale Soup with Crispy Salami

Warm up your weeknight with this easy and hearty soup. Finish it with lemon juice and Parmesan cheese for an extra flavor boost.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
430 calories per serving


> 1 (8 oz) piece dry salami
> 2 tbsp olive oil
> 1/2 (16 oz) bag chopped kale greens
> 2 (15.5 oz) cans cannellini beans, drained and rinsed
> 1 lemon
> 1/2 cup grated Parmesan cheese, plus more for serving


Cut the salami into bite-size cubes. In a large pot, heat the oil on medium. Add salami cubes. Cook 5 min., stirring often. Transfer cooked salami to a plate and reserve.
To pot still on medium, add the kale in batches and cook 2 min., until slightly wilted, stirring often. To pot, add 3 cups water and the beans. Season well with salt and pepper. Heat to a boil on high. Simmer 8–10 min., until kale is completely tender.
Remove soup from heat. Transfer half of soup (2½ cups) to a blender. Purée until smooth and then return to pot. Juice the lemon into soup and stir in the Parmesan. Top with reserved salami and more Parmesan, if desired.

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