Pasta and Bean Soup with Kale
- Number of Servings: 24
Ingredients
Vegetable Cooking Stock, 8 cups or 64oz Kale, 6 cups, chopped and cleanedDiced Vine-Ripened Tomatoes in Tomato Juice, 3.5 cupsCarrots, 2-3 large or 5-6 smaller, choppedCelery, 2 stalks, chopped1 Large Yellow Onion, choppedGarlic, 4-6 cloves, mincedGreat Northern Beans, 1 can, drained and rinsedWhite Kidney Beans, 1 can, drained and rinsedExtra Virgin Olive Oil, 2.5 tbsp Brown Rice Penne Pasta, 2.5 cup Chili powder, 1 tsp Mustard, Ground, .5 tsp Cayenne pepper, 1 tsp (or to taste)Pepper, black, to tasteSalt, to taste
In a large pot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes.
Stir in drained beans, broth, 4 cups water, tomatoes and seasonings; bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer about 5 minutes longer. If soup is too thick, add water a cup at a time until desired consistency is achieved. Adjust seasonings as needed.
Serving Size: makes about 24 1 cup servings
Stir in drained beans, broth, 4 cups water, tomatoes and seasonings; bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer about 5 minutes longer. If soup is too thick, add water a cup at a time until desired consistency is achieved. Adjust seasonings as needed.
Serving Size: makes about 24 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 98.7
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 449.8 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.5 g
- Protein: 3.7 g
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