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  • 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,

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

  1. Add ¼ cup broth and saute onion and carrot on medium-high heat until soft, about 5 minutes.
  2. Add remaining broth and water to large saucepan. Add beans and tomatoes.
  3. Simmer for about 20 minutes.
  4. With a bean masher or a hand held blender push through the soup to create a thicker consistency, about 10 mashes or blends.
  5. Add pasta, cook for 2 minutes. Add the kale and cook for about 5 minutes more.
  6. Remove from heat and add lemon juice and salt and pepper to taste.
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(5 from 2 votes)
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Eliz7 months ago
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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.

Rebecca2 years ago
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How much lemon juice?

Rebecca2 years ago
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What size can fire roasted red tomatoes?

JB2 years ago
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Just made this tonight and I love it! Simple and filling 🙂

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Headshot of Heather McDougall, director of the McDougall Program
about the author

Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter. For more from her, follow the McDougall Program on Instagram.

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