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Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil, for sauteing

  2. 1 large yellow onion , chopped

  3. 2 carrots , finely chopped

  4. 4 garlic cloves , finely minced

  5. 1 (15 ounce) can diced tomatoes

  6. 1 (15 ounce) can white beans , rinsed and drained (Cannellini, Great Northern, navy)

  7. 1 bunch kale , stemmed and coarsely chopped (about 3/4 pound)

  8. 2 tablespoons fresh parsley , finely chopped

  9. 6 cups vegetable stock (or half stock and half water) or 6 cups water (or half stock and half water)

  10. 2 bay leaves

  11. 1 cup small shell pasta , cooked (elbow macaroni, shells, etc.)

  12. salt & freshly ground black pepper, to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large soup pot over medium heat, and add the onion and carrots.

  2. Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.

  3. Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.

  4. Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.

  5. Add the beans, kale, parsley, water, and bay leaves.

  6. Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.

  7. Add the cooked pasta, and stir to incorporate.

  8. Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.

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