6 Servings
Ingredients:
1 slice (¼ inch thick) prosciutto, (4 oz), diced (don’t trim off the fat)
¼ cup extra-virgin olive oil, plus more for serving
1 large yellow onion, cut into ½ inch dice
1 large leek, white and pale green parts only, cut into ½ inch dice
2 celery ribs, cut into ½ inch dice
2 small carrots, cut into ½ inch dice
4 garlic cloves, minced
1 tsp oregano
¼ tsp crushed hot red pepper flakes
1 zucchini, trimmed and cut into ½ inch dice
1 can (14.5 oz) diced tomatoes in juice
1 Tbsp tomato paste
6-8 cups reduced-sodium chicken broth
Rind from a 1-lb chunk of Parmesan cheese (optional)
1 bay leaf
1 can kidney beans
1 ½ cups packed thinly sliced kale, thick stems removed
Sea salt and freshly ground black pepper to taste
Directions:
Cook the prosciutto and oil together in a soup pot over medium heat just until the prosciutto is lightly browned, about 3 minutes.
Then, add the onion and leeks. Cook, stirring occasionally until softened, about 3 minutes. Add the celery, carrots, garlic, oregano, and pepper flakes and cook until the vegetables are beginning to soften, about 3 minutes more.
Add the zucchini and cook until it begins to soften about 3 minutes. Add the tomatoes and their liquid and the tomato paste, bring to a boil and cook for 3 minutes.
Add the broth, bay leaf, and the Parmesan rind. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavors are blended, about 1 hour.
Stir in the beans and kale and cook until tender, about 5 minutes. Remove the Parmesan rind.
Serve and Enjoy!
Photo Credit: Canva by minadezhda from Getty Images