– 2 tablespoons extra virgin olive oil
– 1 medium onion, diced
– 3 carrots, (cut into 1/4-inch coins)
– 3 celery stalks, diced
– 2 medium cloves garlic, minced
– 1 teaspoon crushed red chile flakes
– 1 1/2 cups dried cannellini beans
– 5 medium waxy potatoes, (the size of an egg, halved)
– 1 3- inch chunk of Parmesan rind, (optional)
– 8 cups of water
– 1 medium bunch kale or chard, (de-stemmed and chopped)
– 1 1/4 cup crushed tomatoes, (from can)
– 1 teaspoon fine grain sea salt
– chopped black olives, a dollop of pesto, a drizzle of lemon olive oil, or a big squeeze of lemon juice

Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min

Cuisine

Italian

Diet

Vegetarian