Simple, filling, and comforting, this Mediterranean White Bean Soup is the perfect high protein vegetarian meal for a cold day.
kale - cannellini beans - onion - celery Italian seasoning - stock - carrot - rice bay leaves - parmesan - olive oil garlic
In a dutch oven or a large pot, over medium-high heat, heat olive oil and saute onion, celery, and carrot until the onion is soft and translucent. Add garlic, and saute for 30 seconds.
Pour the stock over the vegetables, add rice, bay leaves, and Italian seasoning, and bring to a boil.
Reduce the heat to simmer, season with salt and pepper to taste, and simmer for 10 minutes or until the rice is cooked.
Add the cannellini beans and kale, and allow the kale to wilt. Serve hot, topped with grated parmesan cheese if desired.