Kale and White Bean Soup

Ingredients

1 1/2 cups – onion (diced)

1 1/2 Tablespoons – extra virgin olive oil

1/2 teaspoon – garlic (minced)

1/2 pound – cannellini beans dry weight (cooked (roughly 2 1/2 cups cooked))

4 cups – vegetable stock (plus a bit more to adjust liquid to your personal taste)

1 – bay leaf

1/2 teaspoon – fresh rosemary (roughly chopped)

1 teaspoon – kosher salt

3/4 teaspoon – freshly ground black pepper

2 cups – carrots (medium dice)

7 cups – kale (chopped)

3/4 cup – Parmesan cheese (grated)

Instructions

1. Sauté onions in oil for 5 minutes or until soft. Add garlic and cook for an additional minute.

2. Add cooked beans, stock, salt, pepper, bay leaf, and rosemary and simmer for 10 minutes.

3. Add carrots and cook another 5 minutes.

4. Add kale and cook about 12 minutes or until kale is tender. Add more vegetable stock if your soup needs more liquid, and warm through.

5. Check seasoning, adjust as needed, and serve sprinkled with grated parmesan cheese.