Lemony Soup with White Beans, Kale and Pasta
This version is hearty, comforting, and filling, but If you are wanting something lighter, more of a consomme before dinner, I suggest leaving out the pasta and reducing the beans by half.
- 1 cup dry white navy beans
- 1/2 medium onion, chopped
- 4 garlic cloves, minced
- 2 tbsp good quality olive oil
- 1 small white potato, peeled and chopped into small cubes
- 8 cups vegetable stock
- 1 lemon, squeezed
- 1/2 cup dry ditalini pasta (optional)
- 3 oz parmesan cheese, grated
- 2 cups kale, chopped
- olive oil
- salt and pepper
- Parmesan cheese
Adapted from flourishingfoodie.com
Immerse the beans in cold water, and soak overnight for at least 12 hours. Rinse and set to the side.
In a large soup pot, on low-medium heat, fry the onion and garlic in olive oil until translucent. Add the potato and continue to fry for another minute. Add the vegetable stock, juice from one lemon, and beans and simmer for 40 minutes, or until the beans are soft.
Add the pasta (which is optional) and parmesan cheese, and continue to simmer until the pasta is al dente, approximately 10 minutes. Add the kale and simmer until tender, and the pasta soft. At this point, you may need to add some boiling water to the soup, as some of the stock may have evaporated (1/2 - 1 cup should be sufficient).
Serve with a drizzle of olive oil on top, season with salt and pepper, and grated Parmesan cheese.
Can be stored in the fridge for a week, or in the freezer for 2 months. The noodles with expand over time, absorbing the broth. You may need to add some water to thin out the soup when you reheat for leftovers.
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