Kale and White Bean Soup

 Since I've arrived in Texas, I've had to look for my inner domestic goddess and crank out some meals.  It's actually been really fun and has felt a bit like a Top Chef challenge.  B and I recently joined a co-op where we pick up a box of locally grown veggies each week and eat away!  But this recipe was inspired by a tweet I read from Real Simple (original recipe here).  As you may know, if it is quick and easy, I am ALL about it!  I also liked this recipe because it included ingredients I had in my pantry and sounded hearty.  Here is the full list of ingredients but you can ammend it a bit.  I made a few changes in my batch as you will see in the pics below.

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

And there you have it!  I also love that I can serve it for lunch the next day.  As is in most cases, these soups taste even better a day later.  Let me know if you give it a try, it's a quick and easy meal and perfect for a winter day, even our 84 degree winter day here in the Texas Tropics!

Related Posts