Hearty Veggie Soup with White Beans and Kale
adapted from Fine Cooking
2 tablespoons olive oil
3 medium carrots, peeled and chopped
3 stalks celery, chopped
1 medium red onion, chopped
1 cup ditalini (small tubular pasta)
2 quarts chicken or vegetables broth
1 small bunch of kale, stems removed and chopped
1 15 ounce can cannellini beans, rinsed and drained
3-4 sprigs of fresh thyme, stems removed
1 tablespoon fresh parsley, chopped
In a large stock pot heat the oil over medium heat. Cook the onion and carrots, stirring occasionally, for about 5 minutes. Add in the celery and continue cooking another 5 minutes, or until the onion has softened.
Add the broth, kale and herbs. Increase the heat, bring it all to a boil and then add in the pasta. Reduce the heat and allow the soup to simmer for about 10 minutes, or until the pasta and veggies are cooked (cooking the soup for 10 minutes will leave the veggies with a bit of a bite, so if you want them more tender cook for additional 5 minutes, or so). Season the soup with salt and pepper, to taste.
Serve with grated Parmesan cheese.