Pasta, Cannellini Beans and Kale Soup
Pasta, Cannellini Beans and Kale Soup
Winter is almost over, but evenings are still chilly, and if you are craving a meal that is healthy, nutritious, and affordable, look no further: pasta to the rescue with a heart-warming soup that will please the whole family! This is a simple recipe that is versatile and easily modified. You can omit the final sprinkle of Parmigiano Reggiano to be vegan friendly.
Ingredients
- 13 oz jar or canned cooked cannellini beans
- 1 bay laurel leaf (fresh or dried)
- 1/4 cup extra-virgin olive oil (+ extra for garnishing soup)
- 1 onion ¼ diced
- 1 carrot ¼ diced
- 2 celery sticks ¼ diced (reserve some for garnish)
- 2 fresh garlic cloves chopped
- 1 fresh rosemary spring stem removed and leaves chopped
- 2 bunches lacinato kale lacinato kale is also known as tuscan kale or dinosaur kale (about 10 oz, after cleaning and removing tough stems)
- pinch of crushed hot red chili pepper flakes
- salt (to taste)
- 1/4 cup organic mellow white miso
- 6 cups water
- 6 oz whole wheat spaghetti
- sprinkle of parmigiano reggiano for finishing
Instructions
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Carefully wash the kale, pick off theleaves, and discard the stems by folding each leaf in half and holding it down,leaving the stem exposed on the edge, and using a knife to slice off the stemwhere it meets the leaves; stack the kale leaves, and cut them into 1” slices.
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Chop garlic; dice the carrots, celery, onions; and start the soffritto (this is the flavor foundation for the soup).
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Heat the oil in a large heavy pot and add the carrots, celery, onions, and garlic.
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In the same pot, add chopped rosemary and chili pepper.
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In a separate pot, heat 6 cups of water and add miso and bay leaf. Bring to a simmer.
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Cook soffritto for at least ten minutes until golden and fragrant.
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Add cannellini beans and simmering broth; discard bay leaf.
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Break spaghetti into four segments and add directly to the soup along with the diced kale. Cook for about 10 minutes, stirring often.
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Season with salt to taste.
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Once pasta is cooked, stir well, and transfer soup to individual bowls, making sure to distribute the spaghetti evenly. Garnish with chopped celery leaves, sprinkle a few drops of EVOO, and add grated Parmigiano Reggiano if desired.
Recipe Notes
This recipe was developed by Chef Rosario with the National Pasta Association.
