Simply Whole By Devi

Pasta and Bean Soup with Kale

A hearty soup chock full of beans and greens. A complete meal!

Servings	Prep Time
6	15minutes

Cook Time

25minutes

Servings	Prep Time
6	15minutes

Cook Time

25minutes

Ingredients

1 can Cannellini beans drained
1 Tbs extra virgin olive oil
1/2 to 1 medium yellow onionchopped
2cloves garlicminced
2-3 large carrotsthinly sliced
1 rib celerythinly sliced
1quart low sodium vegetable brothI use homemade bone broth
1 – 14.5oz can diced tomatoesI use a box of Pomi Chopped Tomatoes – 26.46 oz
1/4tsp salt
1cup small gluten free pastaI tend to like Banza Chickpea Shell Pasta-the whole 8oz box. You may have to add more broth as this makes the soup very hearty and stew like
1leaves bunch kalethick stems discarded,sliced
I also add fresh thyme and rosemaryground oregano, Mrs. Dash and red pepper flakes to taste

Instructions

In a large sauce pot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes. Stir in drained beans, broth, 2 cups water, tomatoes and salt and bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer 5 minutes longer.
Feel free to add more veggies if you feel the need. As noted in the picture, I added fresh zucchini from my garden.