Here’s a hearty soup without any meat and is gluten free as well! Creamy Polenta Soup With Kale And Parmesan. This recipe is packed with flavor all while providing plenty of nutrients and fiber from the Kale and White Beans. This soup is warm, comforting, and filling.
Creamy Polenta Soup With Kale And Parmesan Soup
This Italian style soup is somewhat similar to a Tuscan Bean Soup which shares some of the same ingredients. Adding the cornmeal to the soup makes for a creamy texture that is reinforced at the end by adding finely shredded parmesan.
Creamy Polenta Soup With Kale And Parmesan Recipe Tips
Kale Options – I use about half a bunch of curly kale for this recipe but Tuscan Kale would work great too.
Stir Often – Stir the soup often getting all the way to the bottom. This prevents the cornmeal from settling and sticking to the bottom of the pot.
The Parmesan Cheese – Use freshly grated parmesan for this recipe and not the stuff from the green canister. I admit, I’m a fan of the container stuff too but it won’t melt properly into the soup.
In additional to grating your own parmesan cheese, buy what you can afford. Inexpensive parmesan or Parmigiano-Reggiano with both work in this recipe.
Watch the Salt – The beans and cheese are both ingredients containing salt. Add some salt during cooking but adjust the salt at the end. Depending on your beans and cheese, you may not need to add any additional seasoning.
Use a Large Pot – The Kale and Parmesan are added towards the end of cooking so make sure you use a pot large enough to accommodate those ingredients.
If you’re looking for a new soup recipe, I hope you give this one a try. I think you’ll find it satisfies your hunger and warms you up.
Find even more on YouTube and Pinterest.
More Soup Recipes
Japanese Onion Soup – A Hibachi favorite is easy in the Instant Pot. It’s inexpensive and takes minutes to make.
Weight Watchers Cabbage Soup – A hearty soup full of vegetables that’s low in calories but full of flavor. Make it on the Stove, Instant pot, or slow cooker.
Quick & Healthy Chicken Soup – Everything you love about a nourishing chicken soup without the noodles
Instant Pot Black Bean Soup – The Instant Pot takes away the need to soak the beans for this flavorful soup.
Cheesy Santa Fe Soup – This hearty soup is perfect for weeknight cooking. It’s ready in about 30 minutes using pantry staples.
Creamy Polenta Soup With Kale and Parmesan
Ingredients
- 3 Tbsp Olive Oil
- 2 Quarts Chicken Broth, Vegetable Broth, or Water (8 Cups)
- 1 Large Onion, Chopped
- 1 Celery Stalk, Chopped
- 2 Medium Cloves Garlic,Minced
- 1 Tbsp Fresh Rosemary, Minced or 1 tsp Dried
- 2 tsp Kosher Salt, Plus More To Taste
- 1 tsp Black Pepper
- ¾ Cup Coarse Yellow Cornmeal
- ½ Bunch Curly Kale, Stemmed and Leaves Chopped
- 2 15.5 oz Can Cannellini Beans, Rinsed And Drained
- 4 oz Parmesan Cheese, Finely Grated
Instructions
- In a large pot heat oil over medium heat.
- Add onion and celery and sauté for 3-5 minutes until onion translucent.
- Add garlic, rosemary, salt and pepper and cook for and cook for about 30 seconds until fragrant.
- Add Chicken Broth, then whisk in cornmeal and bring to a simmer.
- Reduce heat to low and cook, uncovered for 15 minutes, stirring occasionally and scraping bottom of pot to prevent sticking.
- Stir in kale and beans; cook, continuing to stir for 5 minutes or until kale and cornmeal are tender.
- Stir in Parmesan and season with additional salt and pepper. Serve drizzled with oil and sprinkled with more cheese, if desired
