White beans and kale are nutritious powerhouses, packed with protein and fiber. This hearty soup that can be made in 30 minutes.
Suggested Serving Size
1 Tbsp olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 1/2 cups cannellini beans, rinsed and drained
1 qt low-sodium vegetable broth
1 can (14.5 oz) diced tomatoes
1 tsp dried oregano
1/4 tsp salt
1 cup elbow macaroni
1 bunch kale, thick stems discarded and leaves sliced
2 Tbsp grated Parmesan cheese
In a large saucepot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes. Stir in the white beans, vegetable broth, 2 cups water, tomatoes, oregano and salt and bring to a boil.
Add the pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in the kale and simmer 5 minutes longer. Sprinkle with the Parmesan cheese before serving.