Kale and White Bean Soup

Kale and White Bean Soup
Hans Gissinger 
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Serves 8
preparation
25
minutes
cooking
30
minutes

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.
Sara Quessenberry
January 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 57
  • Protein 10 g
  • Carbohydrate 29 g
  • Sugar 1 g
  • Fiber 5 g
  • Fat 6 g
  • Sat Fat 2 g
  • Calcium 225 mg
  • Iron 3 mg
  • Sodium 610 mg
  • Cholesterol 5 mg
What does this mean? See Nutrition 101.

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