WHITE BEAN & VEGETABLE SOUP
Serves 4 – 6
(Thank you Sue!)
- 4 cups Vegetable Broth
- 2 cups Water
- 1 Med. Onion, chopped
- 1+ cup 2-4 Small carrots
- 2 cans 15oz. Great Northern or White Cannellini Beans, rinsed & drained
- 1 can 15oz. Roasted Red Tomatoes (Hunts)
- 1 can 15oz. Roasted w/Garlic Red Tomatoes
- 2+ cups Kale, de-stemmed & chopped
- 1+ cup Whole wheat small elbow macaroni, uncooked
- Juice of One Lemon
- Salt & Pepper to taste
Add 1/4 cup broth & 1/2 cup water to your large pan w/lid & saute onion & carrots on medium-high heat until soft, about 5+ minutes.
Add remaining broth & water to your large pan.
Add beans & tomatoes.
Put the lid on and simmer for about 20 minutes.
With a bean masher or a hand held blender, push through the soup to create a thicker consistency, about 10 mashes or blends.
Add pasta, cook for 2 minutes.
Add Kale, cook for 5 minutes or more.
Remove from heat, add lemon juice.
Salt & Pepper to taste.