White Bean Lasagna Soup

Active Time: 15 minutes

Total Time: 35 minutes

Yield: 2 quarts

Ingredients

2 tbsp Zeal Creamery Unsalted Butter

1 tbsp extra virgin olive oil

1 yellow onion, chopped

4 cloves garlic, chopped

3 sticks celery, chopped

2 quarts chicken broth

1 parmigiano reggiano rind (optional)

2 2-inch pieces lemon peel

2 cans cannellini beans, drained and rinsed, divided

1⁄2 box lasagna sheets, broken into bite sized pieces

1 bunch lacinato kale, stems removed, chopped into bite size pieces

2 tbsp rosemary, picked and finely chopped

Lemon zest, from 4 lemons

Kosher salt, to taste

Black pepper

Parmigiano reggiano, grated

Crushed Calabirian chiles under oil, optional

Directions

1. Heat the butter and olive oil in a large pot over medium high heat. Saute the onion, celery and garlic until softening and translucent, about 5 minutes.

2. Add the chicken broth, parmigiano rind, lemon peel, and 1⁄2 tsp kosher salt. Bring to a boil, add 1 can of the beans and lower heat to simmer for about 10 minutes.

3. Meanwhile, add the lasagna sheets to a gallon size resealable bag and crush the pasta into bite sized pieces.

4. Set the parmigiano rind aside and use an immersion blender to blend the contents of the pot until smooth, creamy and slightly thickened. Alternatively transfer to a blender and blend until smooth, return to the pot. Return the parmigiano rind back into the pot, to continue flavoring the broth.

5. Add the broken lasagna pieces and cook at a low boil a few minutes longer than package instructions, stirring periodically and scraping the bottom of the pot to avoid burning, about 12 minutes.

6. Stir in the second can of beans to warm through and the chopped kale to slightly wilt, about 2 minutes.

7. Add the rosemary, lemon zest, black pepper and season with salt to taste. Divide between bowls and top with grated parmigiano reggiano and crushed Calabrian chiles.