White Bean and Vegetable Soup

Name: White Bean and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
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

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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