1 cup dried cannellini beans (or 2 cans cooked beans)
1 large onion, diced finely
1 ½ T. extra virgin olive oil
1 clove garlic, minced
5 cups vegetable or chicken stock
1 t. kosher salt
1/8 t. freshly ground black pepper
1 bay leaf
½ t. roughly chopped fresh rosemary (or 1 t. dried)
4 large carrots, chopped
7 cups chopped kale (2-3 bunches)
grated Parmesan cheese
If using dried beans, cook in a large pot of boiling water until tender, about 1 to 1 ½ hours. Drain and set aside. In a large stockpot, sauté the onions in the oil for about 5 minutes or until soft. Add the garlic and cook for an additional minute. Add the cooked beans, stock, salt, pepper, bay leaf, and rosemary and simmer for about 10 minutes. Add the carrots and cook another 5 minutes. Add the kale and cook about 12 minutes or until kale is tender. Add more stock if your soup needs more liquid, and warm through. Check seasoning, adjust as needed, and remove the bay leaf. Serve sprinkled with grated Parmesan.
Note: We loved this-- the rosemary flavor in it is amazing! I always like having some leftovers to eat for lunch the next couple days, but this soup was almost gone the first night, so next time I will definitely double it!