Rich and indulgent
Hands on time: 25 minutes // Time from start to finish: 45 minutes
(AND Diet, Gluten-Free, Lactose/Dairy Free (Option), Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Vegetarian (Option), Vegan (Option))
Ingredient List: Yellow Onion, Leeks, Garlic, Olive Oil, Celery, Carrots, Fennel, Canned Diced Tomatoes, Cannellini Beans, Kale, Chicken (or Veggie) Broth, Parmesan Rind (Optional)
Dice the sweet onion and sauté in olive oil on medium until fragrant and translucent.
Add diced carrots, celery, and fennel and cook for 5-8 more minutes.
Add mince garlic, tomatoes (if you have some fresh and in season, just dice 2 medium tomatoes and toss them in instead of the canned), kale, and cannellini beans. (If you can’t find cannellini, white beans also work!) Cook for another 7 minutes or so.
Add chicken or veggie broth (I use Low Sodium Better Than Bouillon), and tuck in a chunk of parmesan rind, if using.
Turn the heat to medium low and simmer for 15-20 minutes. (I like to cook mine a bit longer because Charlie and Drew like their soups thicker. As long as the veggies are tender, the thickness of the soup is up to you.)
Before serving, remove parmesan rind. Better the 2nd and 3rd time. Freezes beautifully.
(A great “stock the freezer” gift for new mothers or after a move!)