Kale and White Bean Soup

by Trisha Shirey

• 1 pound dried cannellini beans
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 leeks, sliced thinly
• 3 cloves garlic, chopped
• 2 quarts vegetable broth
• 1 piece of Parmesan cheese rind*
• Salt and pepper to taste
• 2 bay leaves
• 4 carrots, sliced
• 2 bunches kale, preferably Toscano or dinosaur kale, ribs removed and coarsely chopped

Cover beans with water and cook until tender, for about an hour.
Sauté onion, leeks and garlic in olive oil until tender but not browned. Add to the beans and add remaining ingredients and simmer for thirty minutes until carrots are tender. Remove bay leaves and stir in 1 teaspoon chopped fresh rosemary before serving.

Top soup with freshly grated Parmesan before serving.

*Save Parmesan rinds in the freezer for use in this soup.