Greens and Beans Soup!
By: Kecia’s Flavor Breakthrough!
Most people use escarole in beans and greens, I unfortunately am not a fan. However, I Iove kale in soups, it is hearty enough to stand up to long cook times. Spinach is great, too. Just make sure to add that closer to the end of cooking time if using that instead. This soup makes a great lunch or even a hearty dinner! Enjoy!
- 1 tbsp. olive oil
- 2 cups rehydrated cannellini beans
- 1 Onion, julienned
- 1 carrot, chopped
- 2 ribs of celery with leaves, chopped
- 3 cloves garlic, minced
- 6 cups kale, chopped
- 2 cups fresh diced tomato (Or canned)
- 6 cups vegetable broth
- 1 ½ tsp. Italian seasoning
- ½ tsp. garlic powder
- ½ tsp. oregano
- ½ tsp. basil
- Salt and pepper to taste
- ¾ cup acini di pepe (pearl) pasta
In large pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook until the onion is slightly translucent. Add the garlic and cook an additional minute. Add the kale to the pot and cook until it starts to wilt stirring occasionally. Stir in the tomatoes and vegetable broth, beans, Italian seasoning and salt and pepper. Simmer over medium heat for about an hour until the beans and kale are tender. Taste and adjust seasoning if necessary. Add the pasta and cook and additional 5-7 minutes or until pasta is to your desired tenderness.
Ladle into bowls and serve hot. Great with some crusty bread, too!