kale, leek + white bean soup
Developed by our own Kelly Rizzo, this soup is an easy weeknight meal. Sweet leeks, a rainbow of vegetables and creamy cannellini beans all blend together perfectly. The addition of a Parmigiano-Reggiano rind gives the soup a cheesy, salty bite that’s a nice complement to the vegetables.
1 leek, white and light green parts, trimmed and chopped
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1/2 medium red onion, diced
1 carrot, peeled and diced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 clove garlic, finely minced
1 tablespoon minced fresh thyme
5-6 cups homemade (or low-sodium) vegetable stock
1 15-ounce can cannellini beans, drained and rinsed
1 2-inch Parmigiano-Reggiano rind, optional
2 cups chopped fresh kale
Freshly grated Parmigiano-Reggiano, for garnish
- Place leeks in a sieve and rinse under cold water several times to remove dirt. Pat completely dry and set aside.
- In a large stockpot or Dutch oven, heat olive oil and butter over medium heat. Add leek, red onion, and carrot and cook until vegetables are softened, about 10 minutes. Season with salt and pepper.
- Add garlic and thyme and cook for another minute. Slowly add stock, scraping up any browned bits on bottom of pan, followed by cannellini beans and Parmigiano-Reggiano rind (if using). Bring to a boil. Reduce heat to low and simmer until vegetables are tender, 15-20 minutes (add more stock as needed to keep vegetables covered).
- Add kale and cook for another 5-10 minutes, until kale is wilted. Remove from heat and discard Parmigiano-Reggiano rind (if using). Ladle into serving bowls, top each with Parmigiano-Reggiano and serve warm.