Ingredients:
2 cans (15 oz each) cannellini beans, drained and rinsed
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
4 cups vegetable or chicken broth
2 cups kale, chopped
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
Fresh Parmesan shavings (optional, for garnish)
Directions:
Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.
Simmer the soup: Add the cannellini beans, broth, thyme, rosemary, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors meld.
Add the kale: Stir in the chopped kale and cook for an additional 5 minutes until the kale wilts. Remove the bay leaf and season the soup with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh Parmesan shavings, if desired. Serve with crusty bread for a hearty meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 250 kcal per serving
