Ingredients
Scale
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups chopped kale or spinach
- Salt and freshly ground black pepper, to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion; sauté until fragrant and translucent.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in heavy cream and grated Parmesan, stirring until cheese melts and soup thickens.
- Add chopped kale or spinach, cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil and extra Parmesan if desired.
Notes
- Use fresh Parmesan for best flavor.
- Can substitute heavy cream with full-fat coconut milk for vegan option.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 80 mg