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
Directions
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!
