Ingredients
Method
Sautéing the Aromatics
- Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until vegetables are tender and fragrant.
- Stir in the minced garlic, chopped rosemary, thyme, and red pepper flakes. Sauté for 60 seconds until aromatic without burning the garlic.
Simmering & Creating Creamy Body
- Add the drained cannellini beans, vegetable broth, chopped sun-dried tomatoes, and parmesan cheese rind to the pot.
- Bring the soup to a lively boil, then reduce heat to low and simmer gently for 10 minutes to allow the aromatics and broth to marry.
- To create a naturally creamy broth without adding heavy cream, use a potato masher or immersion blender to lightly crush 1/3 of the beans directly in the pot.
Wilting Greens & Serving
- Stir in the chopped Lacinato kale ribbons. Simmer uncovered for 3 to 4 minutes until the kale is tender-crisp and vibrant dark green.
- Remove the parmesan rind. Stir in the fresh lemon juice, grated parmesan cheese, sea salt, and freshly cracked black pepper.
- Ladle into warm shallow bowls. Crown with shaved parmesan curls, a generous swirl of fruity olive oil, and serve with hot grilled garlic sourdough bread.