Cannellini Bean Soup With Parmesan And Kale

• 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
• 1/2 cups Grated Parmesan Cheese
• 4 Tablespoons Basil Pesto, For Garnish

1. 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. 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. 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.
4. Recipe adapted from Big Ranch, Big City Cookbook by Louis Lambert.

olive oil, yellow onion, garlic, tomatoes, rosemary, oregano, freshly ground black pepper, chicken broth, water, beans, ham, leaves, parmesan cheese, basil pesto

Taken from tastykitchen.com/recipes/soups/cannellini-bean-soup-with-parmesan-and-kale/ (may not work)