Ingredients

• 2-3 Tbsp Olive Oil
• 1 onion, diced
• 3 stalks celery, diced
• 2 carrot, medium diced
• 2 15oz can cannellini beans, drained, rinsed
• 1 bunch dinosaur kale, rough chopped
• 2 cups canned tomato, crushed or diced
• 8 cups chicken stock, or vegetable stock
• ¾ cup Arborio Rice
• 10 slices crusty bread, thick slices
• To Taste Salt & Pepper
• Pesto
• 1/2 bunch basil, leaves
• 2 cloves garlic, halved
• 3 Tbsp Pine Nuts or Walnuts
• 3 Tbsp Parmesan Cheese, grated
• ¼ cup Olive Oil

Cooking Instructions

1. Heat oil in stockpot on medium heat. Add onion, celery, and carrot. Sauté for 5-6 minutes until just tender.

2. Add rice, cook for another 2 minutes, and stir often.

3. Stir in half of the cannellini beans along with tomatoes, greens, and stock. Bring to a boil, then reduce to a simmer. Cover for 25-30 minutes until vegetables are tender and the rice is cooked through. Stir in remaining beans. Simmer for another 3-5 minutes.

4. Pesto: While the soup is finishing, place the basil and the next 4 ingredients in a food processor. Puree until smooth. Season with salt and pepper. Serve a spoonful of basil mixture with each portion of soup along with a slice of crusty bread.

Notes

Equipment
• Chef’s knife
• Stockpot
• Wooden spoon
• Food processor
• Bread knife