Kale and White Bean Soup



Recipe from the American Kale Association. To find more, visit americankaleassociation.com.

Kale and White Bean Soup
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Rating: 0
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Servings
8
Servings
8
Kale and White Bean Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
  • 2 Tbsps. olive oil
  • 4 cloves garlic, chopped
  • 2 stalks celery, sliced
  • 1 large onion, chopped
  • kosher salt and black pepper
  • 2 15.5-oz. cans cannellini beans, rinsed
  • 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 oz.)
  • 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
  • 2 Tbsps. chopped fresh rosemary
  • ½ cup shaved Parmesan (2 oz.), plus 1piece rind (optional)
  • 1 Tbsp. fresh lemon juice
  • 1 loaf country bread, warmed
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Instructions
  1. Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1.5 tsps. salt, and ½ tsp. pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
  2. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
  3. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.
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