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Cannellini Bean Soup with Parmesan and Kale

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Level: Easy

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Description

Creamy white bean, Parmesan, and kale soup with a dollop of basil pesto.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 whole Yellow Onion, Chopped
  • 6 cloves Garlic, Minced
  • 2 whole Plum Tomatoes, Chopped
  • 2 teaspoons Chopped Rosemary Leaves
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Freshly Ground Black Pepper
  • 4 cups Low Sodium Chicken Broth
  • 4 cups Water
  • 2 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed
  • 1 whole Ham Hock Or Salt Pork Slab
  • 4 cups Chopped Kale Leaves
  • ½ cups Grated Parmesan Cheese
  • 4 Tablespoons Basil Pesto, For Garnish

Preparation

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook for about 4 minutes, until soft. Add the garlic and cook for about 30 seconds, until fragrant. Add the tomatoes, rosemary, oregano, and pepper and cook for about 2 minutes, until the tomatoes begin to soften.

2. Add the chicken broth, water, cannellini beans, and ham hock and bring the mixture to a boil. Reduce the heat to low and simmer for 1 1/2 hours. As the soup cooks, add more water as needed to keep the beans covered. Remove the ham hock.

3. Stir in the kale and Parmesan cheese and cook for about 5 minutes, until the kale is tender and wilted. Ladle the soup into bowls and garnish each with a spoonful of pesto.

Recipe adapted from Big Ranch, Big City Cookbook by Louis Lambert.

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