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YIELD

8 servings

TYPE

Soup

TIME

1 hour

LEVEL

Beginner

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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Sauté the Mirepoix

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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Add Liquid, then Simmer

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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Purée the Soup

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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Stir in Remaining Soup Ingredients

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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