Tuscan Kale, and White Bean with Carrots and Rosemary Soup.

Soup is one of the most comforting meals to have on a cold wet dreary day like today. A Tuscan- inspired soup with the buttery texture of cannelloni beans – also known as the white kidney beans. Sweet, mellow flavors of carrots pairing well with deep and earthy kale, but not so bitter, with an almost nutty sweetness. Add a sprig of rosemary, a splash of freshly squeezed lemon juice, a touch of shredded Parmigiano Reggiano and you’ll have yourself an easy weeknight delicious meal.

Lacinato kale , is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It amazes me on how many ways you can call lacinato kale worldwide, such as dinosaur kale, tuscan kale, tuscan cabbage, black kale, palm tree kale, black tuscan palm or cavolo nero, literally black cabbage. Kale, is part of the cruciferious vegetable family and contains many of the nutritious benefits of regular kale; tons of vitamin A, vitamin C, and vitamin K.

Kale is ready to harvest and what a better way to enjoy homegrown garden fresh kale in a hot soup.

Drain, rinse and set aside two 15 1/2 ounce cans cannelloni beans. In a large pot, heat 1/4 cup extra-virgin olive oil over medium until shimmering. Add 1 dried bay leave, 4 cups chopped carrots, and 1 chopped medium onion and cook until onions softened, about 5 minutes. Add 10 minced garlic cloves and 2 tablespoons of Thai Kitchen premium fish sauce, then cook for another 30 seconds. Add 3 quarts vegetable broth, 2 sprigs rosemary, 1 cup of beans, and a 4 ounce chunk of parmesan rind. Boil, then reduce to medium and simmer, covered, for 15 -20 minutes. Discard the rosemary sprig and rind. Add the remaining beans and 2 bunches stemmed and torn lacinato kale and 2 tablespoons of olive oil (optional). Simmer for 7-10 minutes, then season with Himalayan pink salt and black pepper. Serve with grated Parmigiano Reggiano and lemon wedges. Add lemon juice to taste.