Ingredients

• 4 tablespoons olive oil
• 1 carrot
• 2 stalks celery
• 1 onion
• 5 peeled, smashed garlic cloves
• 1 tablespoon tomato paste
• 1 piece parmesan rind
• 1 vegetable stock cube
• 2 cups cooked cannellini beans or 2 cans of drained and rinsed cannellini beans
• 6 cups water
• 1 tablespoon salt, or to taste, depending on the saltiness of your stock cube
• Pepper to taste - I tend to use about 20 grinds
• 1 bunch kale (black kale, curly green kale - whatever you prefer), stems removed and chopped in large chunks
• Grated parmesan for serving

Description

Everyone Who I Have Served This To Has Requested The Recipe :)

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