Kale and White Bean Soup – The Bean Institute

Ingredients

• 1½ cups onion (diced)
• 1½ tablespoons extra virgin olive oil
• ½ teaspoon garlic (minced)
• ½ pound dry weight cannellini, Great Northern, or navy beans, cooked (roughly 2½ cups cooked)
• 4 cups vegetable stock (plus a bit more to adjust liquid to your personal taste)
• 1 bay leaf
• ½ teaspoon fresh rosemary (roughly chopped)
• 1 teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 2 cups carrots (medium dice)
• 7 cups kale (chopped)
• ¾ cup parmesan cheese (grated)