Kale, Parmesan and white bean soup

Year round, I am often found cozied up around a nice block of cheese. But when winter approaches, I crave a nice warm bowl of soup. So what could be better idea than combining the two? Plus after I plow through a block of Parmesan and I'm left with only the rind, it gives new meaning to "waste not, want not." Oh and I want ...I really do want... :)

The wonderful thing about this soup is that, yes it has cheese in it but yet it is still very light and refreshing. This may be do to the fact the chicken stock is playing the primary role while the Parmesan lends a flavor enhancing supporting role. So tips here: Take the time and make some really great chicken stock or use the best possible ready made chicken stock you can find.

Kale, Parmesan and white bean soup

2 medium carrots, peeled and diced

2 celery stalks, cut in half lengthwise and finely diced

1 medium yellow onion, finely diced

Olive oil for sauteing

5 cloves of garlic, finely grated

4 c Homemade chicken stalk (no sodium)

1 ¼ tsp sea salt (omit if using ready chicken stalk and/or salty beans)

4 inch sprig of rosemary (or ¼ tsp dried)

2 sprigs of fresh thyme

2-3 bay leafs (use 3 if they are on the small side)

Pinch of red pepper flakes

4 inch chunk Parmesan rind

1 c of liquid from boxed beans

2 boxes (285 g each) Cannellini beans with liquid reserved (no or low sodium)

2 c chopped kale leaves with stems removed (approx 2-3 kale leaves)

1. Add the carrots, celery and onion to a large pot, covered with a few tablespoons of olive oil and set over medium heat.

2. Cook the vegetables until the celery and onion become very soft but not browned, 7 minutes. If they begin to show signs of coloring, adjust your heat.

3. Add the grated garlic, mix well and continue to cook for an additional 2 minutes.

4. Add the chicken stock, salt, rosemary, thyme,bay leaves, pepper flakes, Parmesan rind and liquid from boxed beans and bring to a boil.

5. Once at a boil, reduce the temperature to a gentle simmer and continue to cook for 15 minutes.

6. Add the beans, using an immersion blender*, blend the soup just until it begins to slightly thicken the stock and takes on a cloudy appearance.

7. Add the chopped kale and continue to cook for 5 minutes or until the kale has softened. Serve immediately and enjoy!

*If you do not have an immersion blender (get one, they will change your life) place a portion of the soup in a blender and blend until smooth and set back into the pot, mix well but gently as to not break up the whole beans.