Kale and White Bean Soup

Hans Gissinger 

Serves 8

Hands-on Time: 25m

Total Time: 30m

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.

Tip

The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutritional Information

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