Creamy Cannellini Broccoli Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• ¾ to 1 pound broccoli stems--trimmed, peeled, halved lengthwise and thinly sliced crosswise
• 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
• 2 teaspoons kosher salt, divided, plus more to taste
• 3 cups low-sodium chicken broth
• 3 cups water
• 1 dried bay leaf
• ¼ teaspoon freshly ground black pepper
• 1 parmigiano-reggiano cheese rind (optional)
• ½ cup canned cannellini beans, drained and rinsed
• 1 tablespoon finely chopped fresh dill

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