- 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
- 1 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
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 sautéed broccolini with a squeeze of lemon and a sprinkle of sea salt.
Add ¼ 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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