Kale and White Bean Soup

kale-white-bean-soup
Photo by Hans Gissinger 
Kale and White Bean Soup 3.3 348 5 1
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  • Serves 8
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 205 calories
    • Calories 57 calories from fat
    • Fat 6 g
    • Sat Fat 2 g
    • Cholesterol 5 mg
    • Sodium 610 mg
    • Protein 10 g
    • Carbohydrate 29 g
    • Sugar 1 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 225 mg

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

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

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

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 4 cloves garlic, chopped
  3. Check 2 stalks celery, sliced
  4. Check 1 large onion, chopped
  5. Check kosher salt and black pepper
  6. Check 2 15.5-ounce cans cannellini beans, rinsed
  7. Check 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
  8. Check 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
  9. Check 2 tablespoons chopped fresh rosemary
  10. Check 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
  11. Check 1 tablespoon fresh lemon juice
  12. Check 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.

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