Fall weather means flavorful soups that will warm you on crisp days when the temperature drops. I also like soups that are healthy and filling yet low in calories. Beans are so nutritious and add fiber to your diet. Adding kale also ups the nutritional value.
2 cans cannellini beans
Good olive oil
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups chopped yellow onion (2 onions)
2 cups chopped kale
2 cups (½-inch) diced celery (4 ribs)
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary
6 cups vegetable stock
2 bay leaves
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese
In a large (10-inch) pot, heat ¼ cup of olive oil over medium heat, and sauté for 4 to 5 minutes, until browned. Add the leeks, onions, kale, celery, garlic, and rosemary and cook over medium-low for 10 minutes, occasionally stirring, until the vegetables are tender.
Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the food processor bowl fitted with the steel blade and puree. Discard the remaining liquid.
Add the beans, 6 cups of the vegetable stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper, and bring to a boil. Lower the heat and simmer, partially covered, for 45 minutes, until the beans are tender. Stir occasionally, scraping the bottom of the pot. Discard the bay leaves, fully cover, and allow the soup to sit off the heat for 15 minutes.
Ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.