White Bean Stew on a Cold Afternoon

I’m kind of in love with the soup I made this afternoon. It’s flavorful, healthy, and pretty – perfect with some warm, crusty bread. (I made a loaf from Artisan Bread in Five Minutes a Day.)

2 tablespoons olive oil
1 medium onion, coarsely chopped
1/2 teaspoon Kosher salt
1/4 teaspoon ground pepper
1 teaspoon Italian seasoning
3 cloves garlic, minced
1 stalk celery, chopped
2 medium carrots, sliced into half-discs
4 cups chicken broth (or vegetable broth, if you want a vegetarian version)
2 cans (15 oz) cannellini beans, rinsed
4 cups coarsely chopped kale, stems removed
grated Parmesan cheese, approx.  tablespoons per serving

1. In a stock pot, heat olive oil over medium heat. Add chopped onion, salt, pepper, and Italian seasoning. Stir and cook for about 3 minutes with the lid on. Add garlic, celery, and carrots.  Stir and cook another 3 minutes (again, with lid on).

2. Add chicken broth and rinsed beans. Bring to a simmer, adjusting heat as necessary. Remove lid and simmer for 15 minutes, until carrots are tender.

3. Remove from heat and use a hand-blender to puree about half of the soup (you want it partially creamy, but still with visible beans & vegetables).  OR ladle half of the soup into a heat-proof measuring cup and process in a regular blender, but only a cup or so at a time, as hot liquids can be "explosive" in a stand blender, and return portions of pureed soup to the pot.

4. Place pot back on stove over medium heat. Add kale and cook for another 10 minutes. Season with more salt or pepper as necessary, (but remember that the Parmesan cheese will add more flavor when serving.)

5. Ladle into serving bowls and sprinkle each with about 2 tablespoons of Parmesan cheese.