This white bean and vegetable soup is perfect for those cool evenings coming up on the horizon. It’s a great way to kick-off the cooler weather and is sure to be a favorite or carnivores and vegetarians alike! Plus, the preparation and cook time will come in less than an hour! Does it get any better than that?!
Ingredients
Ingredients:
- 6 Cups vegetable stock
- 1 onion, diced
- 1 carrot, sliced
- 1 can of fire-roasted tomatoes
- 2 cans (15 oz) white cannellini or navy beans, drained and rinsed
- 2 cups of Kale, de-stemmed and chopped
- 1 cup elbow macaroni (gluten free if necessary)
- 1 lemon, juiced
- Salt and Pepper
- Olive oil
Instructions
Instructions:
- In a large pot (saucepan) sauté onion and carrot in olive oil on medium-high heat for 5-10 minutes, until soft
- Next add vegetable stock, beans, and tomatoes to the pot and bring the mixture to a boil
- Once boiling, reduce heat to simmer, and allow flavors to combine for around 20 minutes
- Take an immersion blender (or some type of masher if blender not available) and quickly pulse the soup a few times to help create a creamier consistency
- Add your pasta to the soup and allow to cook for about 3 minutes, then add your Kale and cook for an additional 5 minutes
- Remove the soup from the heat now, add your lemon juice, salt and pepper to taste and serve!
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