Kale and white bean soup

By 2manypricks

Kale and white bean soup
Ingredients
  • 2 tablespoons olive oil

  • 4 cloves garlic, chopped

  • 2 stalks celery, sliced

  • 1 large onion, chopped

  • kosher salt and black pepper

  • 2 15.5-ounce cans cannellini beans, rinsed

  • 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)

  • 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)

  • 2 tablespoons chopped fresh rosemary

  • 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)

  • 1 tablespoon fresh lemon juice

  • 1 loaf country bread, warmed

Directions
  1. Heat the oil in a large pot over medium-high heat.

  2. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

  3. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.

  4. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

  5. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread or pass on it!

  6. I add turkey meat to mine for the protein :)


Nutritional Facts

Servings
8
Protein
10g
Carbohydrate
29g
Sugar
1g
Fiber
5g
Fat
6g
Sat Fat
2g
Calcium
225mg
Iron
3mg
Sodium
610mg
Cholesterol
5mg

soups/stews soup

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