Cannellini Bean And Kale Soup

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, finely chopped (1-1/2 cups)
• 1 medium carrot, peeled and finely chopped (3/4 cup)
• 1 medium celery stalk, finely chopped (3/4 cup)
• 1-1/2 tsp. minced fresh rosemary
• 2 Tbs. tomato paste
• 2 large cloves garlic, minced (1 Tbs.)
• 1 quart homemade or lower-salt vegetable broth
• Two 15-oz. cans cannellini beans, rinsed and drained
• 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
• 1 Parmigiano-Reggiano rind (1x3 inches; optional)
• 1-1/2 tsp. cider vinegar
• Kosher salt and freshly ground black pepper

1. 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 rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.
2. Stir the cider vinegar into the soup and season to taste with salt and pepper.
3. nutrition information (per serving):
4. Calories (kcal): 280; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 12; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 46; Polyunsaturated Fat (g): 1.5; Sodium (mg): 700; Cholesterol (mg): 0; Fiber (g): 12;

extravirgin olive oil, yellow onion, carrot, celery stalk, fresh rosemary, tomato paste, garlic, lowersalt, cannellini beans, lacinato kale, rind, cider vinegar, kosher salt

Taken from www.epicurious.com/recipes/member/views/cannellini-bean-and-kale-soup-50164677 (may not work)