| 19 | 35 | 558 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 6 |
| 114 gm | Prosciutto (1 slice (1/4-inch-thick), cut into 1/4-inch dice, do not trim off the fat) |
| 1/4 cup | Extra virgin olive oil (plus more for serving) |
| 1 large | Yellow onion (cut into 1/2-inch dice) |
| 1 large | Leek (white and pale green parts only, cut into 1/2-inch dice) |
| 2 large stalk(s) | Celery (cut into 1/2-inch dice) |
| 2 small | Carrots (cut into 1/2-inch dice) |
| 4 clove(s) | Garlic (minced) |
| 1 tsp | Oregano, dried |
| 1/4 tsp | Red pepper flakes (crushed, hot) |
| 1 medium | Zucchini (trimmed and cut inot 1/2-inch dice) |
| 1 can(s) (14oz) | Diced tomatoes, canned (in juice) |
| 1 tbsp | Tomato paste, canned |
| 6 cup | Chicken broth (stock), low sodium (6-8 cups) |
| 454 gm | Parmesan cheese, grated (optional) |
| 1 leaf | Bay leaf |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained |
| 1 1/2 cup | Kale (packed, thinly siced kale, thick stem removed) |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (freshly ground) |
1. Cook the prosciutto and oil together in a soup pot over medium heat just until the prosciutto is lightly browned, about 3 minutes.
2. Then, add the onion and leeks. Cook, stirring occasionally, until softened, about 3 minutes.
3. Add the celery, carrots, garlic and oregano, and cook until the vegetables are beginning to soften, about 3 minutes more.
4. Add the zucchini and cook until it begins to soften, about 3 minutes.
5. Add the tomatoes and their liquid and the tomato paste, bring to a boil and cook 3 minutes.
6. 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.
7. Stir in the beans and kale and cook until tender, about 5 minutes.
| Meat | 0.3 |
| Meat Alternative | 0.5 |
| Milk Alternative | 1.5 |
| Vegetables | 2.9 |
