Kale and Bean Soup
Kale and Bean Soup
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If you only have 30 minutes, this soup is for you! Simple, hearty, delicious and on the table fast!
Written by: POH Nutrition Services Team
Ingredients
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 stalks celery, chopped
1 1/2 teaspoon salt
pepper, to taste
4 cloves garlic, minced
2 cups cooked garbanzo beans, or 1 15-onunce can white beans, rinsed
2 tablespoons fresh rosemary or 2 teaspoons dried rosemary, chopped
1 bunch kale, thick stems discarded and leave chopped into bite size pieces (~8 cups)
1 tablespoon lemon juice
1 cup small whole wheat elbow pasta (optional)
Recipe Steps
Recipe Steps
Wash and chop your vegetables and herbs, known as mise en place, French culinary phrase meaning "everything in its place." Set aside.
Heat oil in a large pot over medium-high heat. Add celery, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 4-6 minutes.
Add the beans, rosemary, and 8 cups of water. Cover and bring to a boil. Reduce heat and simmer for 20 minutes.
Stir in the chopped kale and cook for 5 minutes more, until the kale is wilted.
Meanwhile, for the pasta, if using, in a separate pot, boil water and cook whole wheat elbow pasta for approximately 6 minutes. Drain. Set aside.
Remove soup from heat and add lemon juice.
Scoop a small amount of pasta into your bowl, if using, add the soup. Serve with love!
Soup and pasta leftovers are to be stored in separate containers as the pasta will absorb the soup liquid. Store leftovers in airtight containers in the fridge for up to 3 days.
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