Tuscan White Bean Soup with Kale

Step 1

Dice the onions and carrots. Chop the rosemary and pick the thyme leaves and set aside.

Step 2

Place a large stock pot over medium heat and add 1 tbsp of olive oil. Once the oil is hot, add onions and sweat until translucent but not browning, about 5 - 8 minutes.

Step 3

Add carrots to the pot with the onions until they begin to sweat and turn bright orange, about 2 minutes. Season carrot/onion mixture with salt.

Step 4

Make a space in the center of the pot, drizzle in another tablespoon of olive oil and let it heat up a bit. Add the fresh herbs and let them sizzle in the oil for about a minute, then stir to combine.(see recipe notes)

Step 5

Clear a space in the center of the pan and add the tomato paste. Let it sizzle and cook for a minute, until the color seems to darken a bit. Stir to combine with other ingredients in the pan.

Step 6

Add both cans of cannellini beans ALONG WITH THE LIQUID IN THE CAN! This liquid is going to thicken the soup and give it additional flavor. Season with salt.

Step 7

Add 8 cups of water and the parmesan rind if using. Tear the kale from the stems and add to soup in large chunks.

Step 8

Cover and bring to a boil. Lower heat to a medium simmer for 20-30 minutes. Season with salt and pepper to taste.

Step 9

Serve topped with freshly grated parmesan cheese.