Hearty Bean Soup

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Prep Time 15

Cook Time 20

Servings: 4

Course: Main Course

Cuisine: comfort food

Ingredients Equipment Method Video Notes

Ingredients

1 yellow onion choppped
2 stocks of celery chopped
2 carrots peeled and chopped
2-4 cloves garlic minced
1-2 sprigs rosemary finely minced
2-3 tbsp olive oil
1 14 ounce can Romano Beans, rinsed
1 litre soup stock (vegetable, mushroom, chicken)
3-4 sprigs Parsley, minced
1/4 cup dry white wine ** Optional
Parmesan Rind ** Optional
1/4 cup freshly grated Parmesan ** Optional
salt and pepper to taste

Equipment

sharp knife
cutting board
medium sized pot

Method

Cut onion, celery, carrot, garlic and rosemary.
Cover bottom of pot with enough oil to cover and add onions. Sprinkle with sea salt to sweat.
Sautée for a few more minutes and add the garlic. Stir so the garlic doesn't burn. Add 1/4 cup of wine if using.
Add carrots, celery and rosemary. Sautée for a few more minutes.
Add beans and cover with broth. Simmer for 10-15 minutes. While the broth is simmering, add a Parmesan rind if using.
While the broth and beans are simmering, take the spine out of the Kale and chop coarsely. Remove the leaves from the parsley and mince them.
Taste.Adjust with salt and pepper. Add Kale and simmer for 2-3 minutes and serve. Garnish with chopped parsley and grated Parmesan (optional).

Video

Notes

Options: You could add 1/4 cup of dry white wine after your onions, carrots and celery have sauteed. You could also add Parmesan rind to the soup as it is simmering and top with grated fresh Parmesan when serving.