Name: White Bean and Vegetable Soup
Prep time: 20 min
Total time: 30 min
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

Prep-time: 20 minutes / Ready In: 30 minutes
Serves 4-6
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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

By Heather McDougall, Oct 21, 2013

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.

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