Another Cannellini Bean and Kale Soup

This recipe is very similar in ingredients to the prior recipe, but it ends up with a thicker, somewhat heartier broth.  It is also made WITH oil and WITHOUT sausage.  The celery adds a depth to the flavour.  The original recipe, which I have altered a little, comes from the www.nigella.com website.  I made it last week and really enjoyed it.

Canellini Bean and Kale Soup

• 1 tablespoon olive oil
• 1 carrot
• 2 stalks celery
• 1 onion
• 5 peeled, smashed garlic cloves
• 1 tablespoon tomato paste
• 1 piece parmesan rind*
• 1 vegetable or chicken stock cube
• 2 cups cooked cannellini beans or 2 cans of drained and rinsed cannellini beans
• 6 cups water
• 1 tablespoon salt, or to taste, depending on the saltiness of your stock cube
• Pepper to taste
• 1 bunch kale (black kale, curly green kale - whatever you prefer), stems removed and finely chopped
• grated Parmesan for serving

1. Blitz the carrot, onion and celery in a food processor until all is a nubbly mush.
2. Put olive oil in large stock pot or Dutch oven, turn on heat and add carrot/onion/celery mush and garlic cloves. The vegetables should soften, but not color. If they start to brown, add a splash of water.
3. When vegetables have cooked for about ten minutes, add the beans and tomato paste. Stir and let cook together for a few minutes.
4. Add water, parmesan rind, stock cube, pepper and salt. Boil vigorously for about 45 minutes. The vigorous boiling helps some of the cannellini beans to break down and thicken the soup - the broth should have some body to it. Add more water if needed.
5. Add the kale, reduce heat and simmer for 15 minutes or until kale is tender. Serve topped with a respectable amount of grated parmesan.

*  I used some chunks of asiago when I made it and that worked just fine too!