Kale and White Bean Soup Recipe. | Real Simple Recipes

By DrChef

Hands-on time: 25 minutes
Total time: 30 minutes

Ingredients

• 2 T 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 C small soup pasta (4 ounces; such as tubettini, ditalini, or orzo)
• 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
• 2 T chopped fresh rosemary
• 1/2 C shaved Parmesan (2 ounces), plus 1 piece Parmesan rind (optional)
• 1 T fresh lemon juice
• 1 loaf country bread, warmed

Details

Servings 8
Adapted from realsimple.com

Preparation

Step 1

Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 teaspoons salt, and teaspoon 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 a 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 the shaved Parmesan before serving. Serve with the bread.