Cannellini Bean and Kale Soup

Cannellini Bean and Kale Soup
Photo by Scott Phillips


  • Two 15-oz. cans cannellini beans, rinsed and drained
  • 1 medium yellow onion, finely chopped (1-½ cups)
  • 1 quart homemade or lower-salt vegetable broth
  • Kosher salt and freshly ground black pepper
  • 1-½ tsp. minced fresh rosemary
  • 1 Tbs. extra-virgin olive oil
  • 2 large cloves garlic, minced (1 Tbs.)
  • + 6 more ingredients
    • 1 medium celery stalk, finely chopped (¾ cup)
    • 1 medium carrot, peeled and finely chopped (¾ cup)
    • 1 Parmigiano-Reggiano rind (1x3 inches; optional)
    • 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
    • 1-½ tsp. cider vinegar
    • 2 Tbs. tomato paste

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano...

View full recipe at Fine Cooking


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