Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups kale or spinach, chopped
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add vegetable broth and bring to a simmer.
- Stir in heavy cream and grated Parmesan cheese, cooking until cheese melts and soup thickens.
- Add chopped kale or spinach and cook until wilted.
- Season with salt and pepper.
- Serve hot, garnished with fresh basil and extra Parmesan if desired.
Notes
- Use fresh Parmesan for the best flavor.
- Adjust cream to make the soup more or less creamy.
- You can substitute kale with spinach or Swiss chard.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg