- Prep-time: / Ready In:
- Serves 4-6
- Serving size: ¼ of recipe
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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.
From drmcdougall.com
Ingredients
- 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
Instructions
- 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.
Nutritional Information:
Per serving (¼ of recipe): 428 calories, 81 g carbohydrates, 25 g protein, 1.4 g total fat, 0.3 g saturated fat, 0 g cholesterol, 181 mg sodium, 16 g fiber, 6.3 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (4)
(5 from 2 votes)Thank you so much. I've been wanting to go WFPB for quite some time, but have been disappointed in the recipes I've tried so far, but THIS one is definitely a keeper. A tip for your readers who, like me, hate kale---spinach made a great substitute.
How much lemon juice?
What size can fire roasted red tomatoes?
Just made this tonight and I love it! Simple and filling :)