White Bean and Vegetable Soup

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  • Serves 4-6

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

  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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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.

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