Kale and White Bean Soup

A Sunday snow storm calls for cozy cooking.  This soup is easy to make, delicious and healthy.  I typically have the items in my fridge and cupboard which makes it a go-to.  Like most of the winter soups I make, I always add a Parmesan rind.  It adds so much flavor and you can keep them in the freezer so they’re ready to use anytime.
 photo 1 (10)
  • 1 medium carrot chopped 1/2 cup
  • 1 stalk of celery sliced 1/2 cup
  • 1 medium onion chopped 1/2 cup
  • 1 tbsp.olive oil
  • 4 cups low sodium chicken broth
  • 4 cups kale, chopped
  • 1 15oz can cannellini beans, rinsed and drained
  • 1/2 tbsp Italian seasoning
  • 1 14 oz  can diced tomatoes (undrained)
  • Grated Parmesan cheese (for topping)
  • Parmesan rind
photo 2 (10)
  • In a large Dutch Oven cook carrots, celery, and onion (Mirepoix) in hot oil over medium  heat  for 3 minutes stirring occasionally.
  • Add broth, kale, beans and undrained tomatoes.  Bring to a boil and reduce heat. Cover and simmer 10 minutes, stirring twice.
  • Season to taste with salt and pepper.  You can top with grated  Parmesan cheese.



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