White Bean and Vegetable Soup
By Heather McDougall
This is another great meal because if I don't have one ingredient, I know there's an easy substitute in my fridge. This soup has changed over the years. Below is my current version. I serve this with warm bread and a simple salad or sauteed broccolini with a squeeze of lemon and a sprinkle of sea salt.
Serves: 4-6
Prep Time: 15 min
Cook Time: 30 min
Ingredients
4 Cups
Vegetable broth
2 Cups
Water
1
Onion, chopped
1
Carrot, sliced
2-15 Ounce Cans
White cannellini or navy beans, rinsed and drained
15 Ounce Can
Fire roasted red tomatoes
2 Cups
Kale, de-stemmed and chopped
1 Cup
Whole wheat small elbow macaroni, uncooked
Juice of one lemon
Salt and pepper to taste
Directions
Add 1/4 cup broth and saute onion and carrot on medium-high heat until soft, about 5 minutes. Add remaining broth and water to large saucepan. Add beans and tomatoes. Simmer for about 20 minutes. With a bean masher or a hand held blender push through the soup to create a thicker consistency, about 10 mashes or blends. Add pasta, cook for 2 minutes. Add the kale and cook for about 5 minutes more. Remove from heat and add lemon juice and salt and pepper to taste.
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