Kale & Cannellini Bean Soup
By: Angela LeMoine
Published: Tuesday, October 7, 2014 - 5:52pm

Ingredients




16 cups of water
2 carrots, peeled and small dice
1/2 small yellow, small dice
3 oz {half a small can} tomato paste
1 Tbsp garlic powder
1 Tbsp salt
1 tsp black pepper
1- 4.5 oz container baby kale
2 cans cannellini beans, rinsed and drained
cooked ditalini {or other small pasta}
garlic & cheese croutons

Preparation

1 In a large pot add the water, carrots, onion, tomato paste, garlic powder, salt and pepper. 2 Bring up to a boil and the reduce to simmer and simmer for 30 minutes. 3 Stir in the baby kale and beans. Simmer for another 30 minutes. 4 While the soup is simmer go ahead and cook the pasta to al dente. Drain and drizzle with a little olive oil and stir to prevent sticking. 5 Taste and season the soup with salt and pepper to taste. 6 Add the pasta just before serving. Top with a few croutons.

About

This soup couldn’t be any easier to make and the flavors are just wonderful! This makes for a perfect healthy weeknight meal that will please the whole family! I served some corn muffins on the side and this was just the perfect meal for the cold night! I think you’ll enjoy this as much as my family did.