Kale and White Bean Soup

By Carla

from Real Simple Jan 2010

hands on time: 25 min
total time: 30 min
serves 8

Ingredients

• 2 Tbsp olive oil
• 4 cloves garlic, chopped
• 2 stalks celery, sliced
• 1 large onion, chopped
• Kosher salt
• black pepper
• 2 15.5-ounce cans cannellini beans, rinsed
• 1 cup small soup pasta (4 oz; such as tubettini, ditalini or orzo)
• 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
• 2 Tbsp chopped fresh rosemary
• 1/2 cup shaved Parmesan (2 oz), plus 1 piece Parmesan rind (optional)
• 1 Tbsp fresh lemon juice
• 1 loaf country bread, warmed

Details

Servings 8

Preparation

Step 1

Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 1/2 tsp salt and 1/2 tsp pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

Add the beans, pasta, kale, rosemary, 8 cups water and the Parmesan rind (if using); cover and bring to boil. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

Remove the Parmesan rind. Stir in the lemon juice and sprinkle with shaved Parmesan before serving. Serve with the bread.