Kale and White Bean Soup

Ingredients

• 1 large bunch lacinato kale, stems removed, leaves roughly choppedCurly kale or Swiss chard
• 2 15-oz cans canned cannellini beans, drained and rinsedGreat Northern beans
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 14½ oz canned diced tomatoes
• 6 cups vegetable brothChicken broth
• 2 tablespoons olive oil
• 1½ teaspoons dried Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• 1 Parmesan rind, 2-3 inch piece (optional)Omit for vegan
• 1 pinch salt and pepper, to taste

Contains: celery, milk.

Method

1. Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, for 8 minutes until softened.About 10 min
2. Add garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant. Add diced tomatoes and cook for 3 minutes, scraping up any browned bits from the bottom of the pot.About 5 min
3. Pour in the broth and add the Parmesan rind if using. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.About 18 min
4. Add the kale and beans to the pot. Stir to submerge the kale. Simmer for another 10 minutes until the kale is very tender. Remove Parmesan rind. Taste and adjust seasoning. Serve with crusty bread.About 12 min