Kale Soup

Print Recipe
 Kale Soup
Servings
Ingredients
  • 2 Tbsp olive or canola oil
  • 1 medium onion chopped
  • 2 - 3 medium carrots diced
  • 2 - 3 celery stalks diced
  • 2 cloves of garlic minced
  • optional seasoning: see below
  • ground pepper
  • 1 x 15 oz can tomatoes (diced crushed or sauce)
  • 3 cups chicken or vegetable broth low-sodium preferred
  • 3 cups water
  • 3/4 cup small pasta (orzo, ditalini or similar)
  • 1 bunch kale chopped
  • 1 x 15 oz can cannellini bean rinsed
Servings
Ingredients
  • 2 Tbsp olive or canola oil
  • 1 medium onion chopped
  • 2 - 3 medium carrots diced
  • 2 - 3 celery stalks diced
  • 2 cloves of garlic minced
  • optional seasoning: see below
  • ground pepper
  • 1 x 15 oz can tomatoes (diced crushed or sauce)
  • 3 cups chicken or vegetable broth low-sodium preferred
  • 3 cups water
  • 3/4 cup small pasta (orzo, ditalini or similar)
  • 1 bunch kale chopped
  • 1 x 15 oz can cannellini bean rinsed
Instructions
  1. In a large pot, heat the oil and stir in the diced onion, carrots, and celery.
  2. Cook for a few minutes until the vegetables begins to soften.
  3. Stir in the garlic, pepper, and any other optional seasoning.
  4. Add the can of tomatoes (including juices), broth and water.
  5. Bring to a boil and add pasta and chopped kale*.
  6. Bring to a simmer and cook until the pasta is tender.
  7. Add cannellini beans
  8. Adjust seasoning.
Recipe Notes

Optional seasonings: