Food Recipes Kale and White Bean Soup 3.3 (360) 11 Reviews If you're ever at a loss with what to do with a can of beans, just toss 'em in a soup. By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines Updated on December 21, 2015 Print Share Share Tweet Pin Email Photo: Hans Gissinger Hands On Time: 25 mins Total Time: 30 mins Yield: 8 serves Jump to Nutrition Facts Need a soup that comes together in 30 minutes? This recipe calls on two cans of cannellini beans joined by kale, celery, onions, and any small soup pasta (like tubettini, ditalini, or orzo) to create a hearty meal. While optional, it's worth searching for some Parmesan rind to simmer in the soup broth. Check the cheese counter at the grocery store, or anywhere they carve up big wheels of Parmesan. The rind, which is removed after cooking, thickens broth and leaves it with a robust flavor you'll want to replicate in all your soups. Finish with lemon juice for brightness and Parmesan shreds for a rich touch, and serve with a country-style bread—a hearty rustic loaf with texture, lots of holes, and a crisp crust. 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 fresh rosemary, chopped ½ cup shaved Parmesan (2 ounces), plus 1 piece rind (optional) 1 tablespoon fresh lemon juice 1 loaf country bread, warmed Directions Heat oil in a large pot over medium-high heat. Add garlic, celery, onion, 1½ teaspoons salt, and ½ teaspoon pepper, and then cook, stirring occasionally, until tender, 4 to 6 minutes. Add 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. Remove the Parmesan rind. Stir in lemon juice and sprinkle with shaved Parmesan before serving. Serve with the bread. Print Nutrition Facts (per serving) 205 Calories 6g Fat 29g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 205 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 5mg 2% Sodium 610mg 27% Total Carbohydrate 29g 11% Total Sugars 1g Protein 10g Calcium 225mg 17% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.