White Bean And Kale Minestrone

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
Uploaded by: Pamela Salzman


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Ingredients for 6 servings

3 Tablespoons unrefined, cold pressed extra-virgin olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 stalks of celery, chopped

6 cloves of garlic, chopped

2 Tablespoons tomato paste ( I like Bionaturae)

1 teaspoon fresh rosemary, chopped (measure the rosemary, then chop)

3 ½ cups of cooked white beans (such as Cannellini or Great Northern) or 2 15-ounce cans, drained and rinsed*

2 teaspoons sea salt and freshly ground black pepper to taste (You will need about 3 teaspoons of salt if your stock is unsalted.)

piece of rind from Parmesan cheese (if you have it, otherwise don’t worry about it)

6 cups of chicken or vegetable stock, preferably homemade or 4 cups stock + 2 cups water

6 cups of stemmed, coarsely chopped kale or Swiss chard leaves*

Accompaniments: serve with garlic toast, a drizzle of olive oil and/or grated Pecorino or Parmesan cheese

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