Ingredients
Scale
- 2 T. olive oil, divided
- 3–4 garlic cloves, minced
- 1 medium yellow onion, small dice
- 2 carrots, peeled and chopped into coins
- 2 sticks celery, chopped
- 1–2 oz. prosciutto, chopped
- 1 t. red pepper chili flakes
- 1 T. fresh rosemary, chopped
- 4, 15-oz cans white beans (or 1 jar Randall’s Northern White Beans)
- 3–4 c. vegetable broth
- Parmesan cheese rind (1 – see notes below)
- 1 t. sea salt and ground black pepper, to taste
- 1 small bunch Dinosaur kale, chopped
Instructions
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Heat 1 T. olive oil in a large soup pot over medium heat. Add the garlic, onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
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To the pot, add the prosciutto, chili flakes, and rosemary. Stir and cook until fragrant, about 30 seconds
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Using a blender or immersion blender, puree 2 cans of white beans with the liquid in the can. Add the pureed beans and white beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the soup to a boil.
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Season the soup with salt and pepper.
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Add the kale to the pot and bring the soup to a boil. Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary.
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Drizzle with 1 tsp. olive oil prior to serving.
Notes
Sometimes Parmesan cheese comes with no rind! I found these cheese rinds at Whole Foods for $3…just so you know, you can buy them a la carte.