Cannellini and Kale Soup

This is better than it sounds - I promise!!!  The secret - A Parmigiano - Reggiano rind.  Ask the cheese counter if you can purchase the rind to the cheese they are shredding for the store.  It is very inexpensive and adds a rich creaminess to the soup. 

1 1/2 T. extra virgin olive oil
1 small yellow onion, finely chopped
1 large leek, white part only,  sliced and chopped
3 medium carrots, peeled and finely chopped
2 medium celery stocks, finely chopped
1 t. minced fresh rosemary
2 t. tomato paste
1 large garlic cloves, minced
1 quart chicken or vegetable stock
Two 15oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato Kale, center ribs removed, leaves chopped (approx. 4 cups)
1 Parmigiano-Reggiano rind (1x3 inches)
1 1.2 t. cider vinegar
Kosher salt and freshly ground black pepper
Cooked meatballs if desired

Heat 1 T. of oil in a 4-5 quart pot over medium heat.  Add the first 4 ingredients and cook, stirring occasionally until the veggies begin to soften.  Add the tomato paste and garlic and cook until fragrant.  Add the broth, beans, kale, and cheese rind.   Bring to a boil and reduce the heat to low.  Simmer until the veggies are tender, 15 minutes. Finally, stir the vinegar into the soup.  Season to taste with salt and pepper.   The soup is done if you are a vegetarian. 

My boys love meatballs - so I added 4 cooked meatballs to their bowls.  It added a nice flavor.