Kale and White Bean Soup

• From: The Bean Institute

Ingredients

• 1 1/2 cups onion, diced

• 1 1/2 Tbs olive oil

• 1/2 tsp garlic, minced

• 1/2 lb (dry weight) cannellini beans, cooked

• 4 cups vegetable stock (plus a bit more to adjust liquid to taste)

• 1 bay leaf

• 1/2 tsp fresh rosemary, roughly chopped

• 1 tsp kosher salt

• 1/8 tsp black pepper, freshly ground

• 2 cups carrots, medium dice

• 7 cups chopped kale

• 3/4 cup Parmesan cheese, grated

This Italian-style soup is perfect for dinner on a cold night. Serve with hearty bread.

Directions

• Sauté onions in oil for 5 minutes or until soft. Add garlic and cook for an additional minute.
• Add cooked beans, vegetable stock, salt, pepper, bay leaf, and rosemary and simmer for 10 minutes.
• Add carrots and cook another 5 minutes.
• 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.
• Check seasoning, adjust as needed, and serve sprinkled with grated Parmesan cheese.