Cannellini Bean and Kale Soup

Name: Cannellini Bean and Kale Soup
Ingredients: 1 Tbs. extra-virgin olive oil; 1 medium yellow onion, finely chopped (1-1/2 cups); 1 medium carrot, peeled and finely chopped (3/4 cup); 1 medium celery stalk, finely chopped (3/4 cup); 1-1/2 tsp. minced fresh rosemary; 2 Tbs. tomato paste; 2 large cloves garlic, minced (1 Tbs.); 1 quart homemade or lower-salt vegetable broth; Two 15-oz. cans cannellini beans, rinsed and drained; 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups); 1 Parmigiano-Reggiano rind (1x3 inches; optional); 1-1/2 tsp. cider vinegar; Kosher salt and freshly ground black pepper

Cannellini Bean and Kale Soup was pinched from <a href="http://www.finecooking.com/recipes/cannellini-bean-kale-soup.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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1 Tbs. extra-virgin olive oil

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1 medium yellow onion, finely chopped (1-1/2 cups)

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1 medium carrot, peeled and finely chopped (3/4 cup)

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1 medium celery stalk, finely chopped (3/4 cup)

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1-1/2 tsp. minced fresh rosemary

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2 Tbs. tomato paste

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2 large cloves garlic, minced (1 Tbs.)

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1 quart homemade or lower-salt vegetable broth

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Two 15-oz. cans cannellini beans, rinsed and drained

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6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)

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1 Parmigiano-Reggiano rind (1x3 inches; optional)

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1-1/2 tsp. cider vinegar

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Kosher salt and freshly ground black pepper

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