White Bean and Kale Soup Recipe
White Bean and Kale Soup is the perfect comfort food as you welcome Spring. Exactly that push you need to move you forward!
Ingredients
- 2 tablespoons Olive Oil
- 4 ounces Diced Pancetta
- 4 cloves Garlic Minced
- 1/2 Onion Diced
- 2 Carrot Diced
- 2 stalks Celery Sliced
- 4 cups Chicken Stock Preferably roasted chicken stock
- 1 cup Water
- 1 15 ounce can Small White Beans Drained
- 4 cups Roughly Chopped Kale
- 8 ounces Bow Tie Pasta
- Shredded Parmesan Cheese For serving
Instructions
- Set a large pot of salted water on the stove to boil.
- Set a second soup pot over medium-high heat. Add the pancetta and cook until browned, about 5 minutes. Add the garlic and onion and cook until softened, 2-3 minutes.
- Reduce heat to medium and add the carrots and celery. Cook 5-10 minutes, or until the vegetables begin to soften.
- Add the stock and water and bring a boil. Reduce heat and simmer 15 minutes, or until the vegetables are cooked.
- Meanwhile, add the pasta to the pot of boiling water and cook according to the package directions. Drain.
- Stir the kale and beans into the soup; simmer until the kale is wilted and the beans are heated through, about 3 minutes. Add the pasta.
- Serve the white bean and kale soup topped with Parmesan cheese.
Nutrition
Calories: 551kcalCarbohydrates: 72gProtein: 20gFat: 18gSaturated Fat: 7gSodium: 1531mgFiber: 8gSugar: 2g
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