Adding cuts of rind from a wedge of Grana Padano to any soup broth will amplify flavor and add a slightly creamy texture.
- 1 cup diced yellow onion
- 1⁄2 cup diced red onion
- 3 cloves garlic, finely chopped
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced fennel
- 1 cup diced red potatoes
- 1 cup diced zucchini
- 2 cups kale, bottom stems removed
- 4 cups vegetable stock
- 1 Grana Padano cheese rind
- 1 cup small pasta, cooked and drained
- 1 cup canned cannellini beans, rinsed and drained
In a large saucepan over medium-high heat, heat olive oil. Add white and red onion and cook two minutes, or until caramelized.
Add garlic and cook about one minute. Add carrots and celery and cook until slightly softened and translucent.
Next, add fennel, potatoes, and zucchini, stirring after each addition. Meanwhile, chop the greens.
Add stock and Grana Padano rind to pot. Bring soup to a boil. Add chopped kale and season with salt and pepper. Reduce to a simmer and cook for 15 minutes.
Add the cooked pasta and cannellini beans and cook for 5 more minutes.
Remove from heat and season to taste with salt and pepper. Garnish with freshly grated Grana Padano cheese and a drizzle of olive oil.