Tuscan White Bean and Kale Soup

The change in seasons here in LA has gotten me all excited for soup! Not only is this Tuscan staple warm and comforting, but it's also really healthy. With the little time I've had lately, I've been cheating and grabbing the Whole Foods pre-prepared version and eating it on repeat. I've  finally found myself with some time on my hands so thought I'd whip up a batch at home. The only chopping I did was the garlic as Trader Joe's did most of the chopping for me. I love their mirepoix and decided that in lieu of chopping all my veg, that I'd get two containers of mirepoix instead. This recipe makes eight servings so you'll be well fed and nourished for a good while, or serve it for your next gathering. The soup is so hardy and will warm you up with so much goodness. The secret weapon here is the parmesan rind to add some serious depth of flavor, I didn't need to add even a hint of salt. The recipe can also be 100% vegan if you choose to use vegetable stock and forego the parmesan. Here is the recipe:

• 2 TJ's Mirepoix or one diced white onion, 2 diced carrots and 2 diced celery ribs
• 2 TBSP EVOO
• 5 cloves garlic cloves finely minced
• 1/2 TSP dried red pepper flakes
• 1 quart low sodium vegetable or chicken stock 
• 2 -- 15 ounce cans white cannellini beans or beans from the north (as TJ's calls them) 
• 1 TSP dried or fresh rosemary sprigs
• 1 2-3 inch parmesan rind
• 3 bay leaves
• 4-5 C chopped kale, stems removed (1 bag TJ's pre-washed and chopped is great)
• More parmesean for serving
• Totally optional and perhaps a bit weird, but I added a poached egg and it was insane. 

In a large sauce pan, heat a few TBSP of EVOO on medium high heat. Next add the two containers of mirepoix and cook for three minutes. Add the garlic and red pepper flakes and cook for another minute. Stir often. Add the beans with their juice, stock, rosemary, parm rind and bay leaves and bring to a boil. Then reduce heat to a low simmer, add the kale and simmer for 20 minutes. Remove the bay leaves and parmesan rind. Serve with some crusty bread and add heaps of parmesan cheese atop each serving... And then press play.