Here's What You'll Need
1
olive oil, onion, carrot, celery, garlic, crushed tomatoes, tomato paste, chicken broth, rosemary, white beans, lacinato kale, lemon, parmigiano reggiano
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2
Heat olive oil in in a soup pot. Add chopped onion, carrot, and celery, stirring often, then cook until tender, about 6-8 minutes. Add garlic and salt, then cook 1 minute more.
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3
Add crushed tomatoes, tomato paste, chicken stock, fresh rosemary. Bring to a boil over high heat, then reduce soup to a simmer. Cook for 20 minutes.
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4
Remove the rosemary, discard. Use an immersion blender to process until smooth and creamy. Return soup to the pot, stir in salt, pepper, taste and adjust seasoning.
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5
Add white beans and kale. Allow soup to simmer for 10 minutes. Squeeze juice from ½ a lemon into the soup, stir. Add salt or pepper to taste. Serve immediately!
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