2-3 tbsp Olive oil (taste it before you use, make sure you like the flavor of the oil since it will determine a lot of the flavoring of the final dish)
1 medium Diced Onion
1-2 Celery stalks diced
1 medium carrot diced
2 cups Canned Cannellini Beans, drained
1 small bunch of Kale chopped (keep the stem there is lots of flavor there, if it is super thick just chop that section into smaller pieces)
1 cups Fire Roasted Diced Tomatoes
8 cups of Vegetable or Chicken Stock
3/4 cups Arborio Rice
heat oil in large stockpot on medium heat and add salt
add in onion (till transluscent), celery, carrots, saute for about 5 min until starting to turn tender
stir in half cannellini beans along with tomatoes, greens, stock, rice
bring to a boil, reduce to a simmer and cover for 25-30min till veggies are tenter and rice is cooked through
strin in remaining beans and simmer for 3-5min
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