Pasta and Bean Soup with Kale

Pasta and Bean Soup with Kale
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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Pasta and Bean Soup with Kale calories by ingredient


Vegan and Gluten Free Vegan and Gluten Free
Number of Servings: 24


    Vegetable Cooking Stock, 8 cups or 64oz
    Kale, 6 cups, chopped and cleaned
    Diced Vine-Ripened Tomatoes in Tomato Juice, 3.5 cups
    Carrots, 2-3 large or 5-6 smaller, chopped
    Celery, 2 stalks, chopped
    1 Large Yellow Onion, chopped
    Garlic, 4-6 cloves, minced
    Great Northern Beans, 1 can, drained and rinsed
    White Kidney Beans, 1 can, drained and rinsed
    Extra 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 taste
    Salt, to taste


You can adjust the Cayenne pepper to taste (we like ours with a little kick). I also add the Kale with the pasta so it cooks a little longer.


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