Tuscan White Bean and Kale Soup | The Kitchen Scout

Ingredients

• 2 Tablespoons olive oil
• 1 large onion, diced (about 2 cups)
• 2 cups chopped or sliced carrots (5-6 average carrots)
• 1 leek, white and light green parts cleaned and sliced
• 1 Tablespoon chopped garlic (2-3 garlic cloves)
• 1 Tablespoon chopped fresh rosemary
• 3, 15.5 ounce cans cannellini beans (white beans), drained and rinsed
• 1, 14.5 ounce can diced tomatoes
• 6 cups low sodium chicken broth
• 8 leaves Tuscan kale (Lacinato), ribs removed and sliced
• 1 Parmesan rind, if you have it
• Extra Virgin Olive Oil, Balsamic Vinegar and Parmesan cheese for serving