Love that Kale and Cannellini Bean Soup
Yield: 6 servings Cooking Time: 40 minutes Difficulty: Easy

Directions:

  1. Heat oil in a Dutch oven. Add onion, carrot, celery and sauté until soft.  Add garlic and sauté for less than a minute.
  2. Add chicken broth, cannellini beans, tomatoes, kale, 2 tablespoons Parmesan cheese, and Italian seasoning.  Simmer uncovered for approximately 30 minutes.
  3. Puree 2 cups of soup in a food processor. Put puree back in the pot.
  4. Spoon soup into bowls. Sprinkle with parsley and Parmesan cheese.

Equipment:

Dutch Oven
Food Processor
Knife

Ingredients

  • 2 tablespoons - olive oil
  • 1 - onion, chopped
  • 3 - carrots, chopped
  • ¾ cup - celery, chopped
  • 4 cups - chicken broth
  • 2 cups - cannellini beans, cooked
  • 1 cup - kale, leaves pulled off stem
  • 1 cup - tomatoes, diced in juice
  • 5 tablespoons - parmesan cheese, grated
  • 2 cloves - garlic, minced
  • 1 ¼ teaspoons - italian seasoning
  • 1 teaspoon - parsley, chopped