2celery stalksliced and include a few celery leaves
1 1/2teaspoonsfresh rosemaryminced
2tablespoonstomato paste
2largecloves garlicchopped
4cupschicken broth
2-15canscannellini beansrinsed and drained
1bunchkaleabout 4 firmly packed cups, center ribs removed, leaves chopped
2teaspoonscider vinegar
Parmigiano Reggiano cheese to sprinkle on topgrated
salt and freshly ground black pepper to taste
Instructions
Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, and kale. Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes. Stir the cider vinegar into the soup and season to taste with salt and pepper. Serve and sprinkle with cheese.