Skip Navigation
Search recipes, ingredients, articles, products...
Get started!


1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

1 medium (1 cup) onion, diced

2 medium (1 cup) carrots, peeled, diced

2 ribs (1 cup) celery, diced

1 1/2 teaspoons finely chopped fresh garlic

1 tablespoon tomato paste

1 teaspoon salt

1/4 teaspoon pepper

4 cups (about 1/2 bunch) stemmed, roughly chopped kale

2 (15-ounce) cans cannellini beans, rinsed, drained

1 (15-ounce) can diced tomatoes

4 cups chicken stock

1 Parmesan cheese rind, if desired

4 cups cubed day-old hearty, rustic bread

1/2 cup shredded Parmesan cheese

How to make

  1. STEP 1

    Sauté Butter with Olive Oil & Sea Salt, onion, carrots and celery in Dutch oven over medium heat. Cover; cook, stirring occasionally, 15 minutes or until vegetables have softened and are beginning to brown in spots. Add garlic; cook 2 minutes or until fragrant. Stir in tomato paste, salt and pepper. Cook 2 minutes. Add kale, cannellini beans and diced tomatoes. Stir to combine. Add chicken stock and cheese rind; stir to combine.

  2. STEP 2

    Bring to a simmer. Continue cooking 20-30 minutes to develop flavors; remove cheese rind. Stir in bread and shredded Parmesan to serve.

Tip #1

Choose an unsliced artisan bread with a mild flavor, avoiding more distinctive loaves like sourdough and rye.

Tip #2

Whenever you finish using a hunk of Parmesan, freeze the rind in a resealable bag until it's time to make soup. 

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.