Kale And White Bean Soup
My neighbor Kathy gave me this recipe she found in Real Simple magazine. If you like rosemary, you will love this soup. It was even better the second day. Serve with a piece of warm crusty bread.
- 2 Tbs olive oil
- 4 cloves garlic, sildenafil chopped
- 2 stalks celery, sliced
- 1 large onion, chopped
- kosher salt and black pepper
- 2 15.5-ounce cans cannellini beans, rinsed
- 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
- 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)- to save time, I bought a bag of the washed/precut
- 2 Tbs chopped fresh rosemary
- 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
- 1 Tb fresh lemon juice
- 1 loaf country bread, warmed
- Heat the oil in a large pot over medium-high heat.
- Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
- Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
- Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
- Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.