Cannellini Bean And Kale Soup

Name: Cannellini Bean And Kale Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 850 grams cannellini beans, rinsed and drained; 177 milliliters medium carrot, peeled and finely chopped; 177 milliliters medium celery stalk, finely chopped; 1 teaspoon cider vinegar; 1 teaspoon minced fresh rosemary; 1 Tb large cloves garlic, minced; 4 servings Kosher salt and freshly ground black pepper; 170 grams Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups); 1 Tb extra-virgin olive oil; 1 Parmigiano-Reggiano rind (1x3 inches; optional); 2 Tbs tomato paste; 1 quart homemade or lower-salt vegetable broth; 237 milliliters medium yellow onion, finely chopped

Cannellini Bean And Kale Soup is a gluten free main course. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 334 calories, 19g of protein, and 5g of fat. This recipe serves 4. It will be a hit at your Autumn event. A mixture of cider vinegar, onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 45 minutes.