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Ingredients
- 8 to 10 cups of chicken/ vegetable stock
- 1 chopped onion
- 2 carrots chopped
- 1 large celery celery stalk with greens chopped
- 1 head of dark kale sliced thin
- 6 cloves of chopped garlic
- 1 fennel bulb chopped
- 1 or 2 leeks cleaned and chopped
- 2 cans of cannellini beans, drained
- 2 diced red potatoes
- 1/2 head of savoy cabbage sliced thin
- 1 large zucchini chopped
- 2 cups of diced canned tomatoes
- Day old bread, (optional)
- A generous handful of grated parmesan cheese
- parmesan rind, (they sell the cheesey rinds at my Whole Foods, I pick some up everytime I go there and stick them in my freezer for soups all winter. If you can't find them just add more grated cheese.)
- Fresh rosemary, thyme and red pepper flakes, you could also add sage, plus salt and pepper to taste.
Details
Preparation
Step 1
In a large stock pot nicely drizzled with olive oil saute all your vegetables until slightly soft, then add in herbs and red pepper, next pour the stock in and add the cheese rind.
2. After it starts to boil let it simmer for a good 45 minutes then add beans and simmer a few more minutes. At this point I like to taste and add, maybe more pepper, rosemary, thyme, olive oil, or grated cheese, you be the judge.
3. I took my immersion blender and blended half of the pot, it renders a nice smooth yet still chunky consistency. I did not add the the day old bread into my soup I felt it didn't need as it was super thick, feel free to add it if you wish especially if you don't use an immersion blender.
Ladle soup into bowls and drizle olive oil on top along with grated cheese, this is comfort food at it's best!
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