Nutrition: Cannellini Bean and Kale Soup

Serves four

• 1 Tbs. extra-virgin olive oil

• 1 medium yellow onion, finely chopped (1-1/2 cups)

• 1 medium carrot, peeled and finely chopped (3/4 cup)

• 1 medium celery stalk, finely chopped (3/4 cup)

• 1-1/2 tsp. minced fresh rosemary

• 2 Tbs. tomato paste

• 2 large cloves garlic, minced (1 Tbs.)

• 1 quart homemade or lower-salt vegetable broth

• Two 15-oz. cans cannellini beans, rinsed and drained

• 6 oz. kale, center ribs removed, leaves chopped (about 4 firmly packed cups)

• 1 Parmigiano-Reggiano rind (1×3 inches; optional)

• 1-1/2 tsp. cider vinegar

• Kosher salt and freshly ground black pepper

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, kale, and Parmigiano rind (if using). 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.