tbsp extra-virgin olive oil, plus more for serving
1
medium onion, finely diced (about 1 cup)
2
medium carrots, finely diced (about 1 cup)
2
stalks celery, finely diced (about 1 cup)
4
cloves garlic, minced on a microplane grater
1/2
tsp dried red pepper flakes
1
qt homemade or low-sodium canned chicken broth
2
cans (15 oz) each) white beans (cannelloni or great northern), with their liquid
4
sprigs rosemary (6-inches each), leaves finely chopped and stems reserved
1
(3-4-inch) chunk parmesan rind
2
bay leaves
3
roughly chopped kale or swiss chard leaves
kosher salt and freshly ground black pepper
parmigiano-reggiano for serving
Directions
1.
Heat olive oil in a large saucepan over medium-heat until shimmering.
2.
Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes.
3.
Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute.
4.
Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves.
5.
Increase heat to high, and bring to boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.
6.
Discard the bay leaves and rosemary stems.
7.
Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.
8.
Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.
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By
Abigail
