Serve this soup with a nice crusty bread and a salad for a satisfying vegetarian meal.
Sun Oven Kale and Cannellini Soup
1 tablespoon extra-virgin olive oil
1 medium carrot, chopped
1 large stalk celery, chopped
3 1/2 cups cooking liquid from Solar Simmered Cannellini with Kale (room temperature)
1 cup canned diced tomatoes with their juice
1 2-inch piece rind of Parmesan cheese, scraped clean. (or 3 tablespoons freshly grated Parmesan)
2 cloves garlic, minced
1 teaspoon Italian seasoning
freshly grated Parmesan cheese for serving
Set Global Sun Oven out to preheat.
Heat oil in a large pot over medium heat. Add carrot and celery; sauté until starting to soften, about 5 minutes. Add cooking liquid, beans, tomatoes with juice, cheese rind, garlic, and Italian seasoning. Cover and transfer to GSO. Cook until flavors are blended, about 50 minutes. Add salt and pepper to taste.
Fish out and discard cheese rind. Puree 2 cups of soup in a blender. Return puree to pot. Serve with freshly grated cheese.