Cannellini Bean and Kale Soup

Here is a great soup recipe, I have posted it before on FB but it deserves a place on this blog.
It is so quick and easy and very forgiving. It can be vegan or vegetarian or not.

Here is the original recipe.
Serve with a crusty baguette.

1 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1x3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.

Stir the cider vinegar into the soup and season to taste with salt and pepper.

Possible Modifications.
I use whatever vegetables I have on hand.  No celery no big deal, have a potato that needs using or some cabbage, throw it in !! If you add lots more veggies, increase the liquid with more stock, tomato juice or water.
More garlic is never wrong.
I like to saute the kale with the veggies.  Any kind of kale works, I have used them all.
I have used a pint of stewed tomatoes or in season, several fresh tomatoes instead of the tomato paste .
I never use two cans of beans only one. I'll bet garbanzo or red kidney beans would be good in this soup too.
I do love the rosemary and sometimes I add oregano or other fresh herbs. If you don't have fresh herbs use whatever dried ones you have on hand.
You can use chicken, turkey or beef stock.
This soup freezes beautifully, if it lasts that long ;-)