White Bean and Vegetable Soup

White Bean and Vegetable Soup 655x344 White Bean and Vegetable Soup

White Bean and Vegetable Soup 570x299 White Bean and Vegetable Soup

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.
adobe pdf icon White Bean and Vegetable Soup

White Bean and Vegetable Soup
Serves 4-6

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.
adobe pdf icon White Bean and Vegetable Soup

Heather McDougall

Heather McDougall

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