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.
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.
Chop garlic; dice the carrots, celery, onions; and start the soffritto (this is the flavor foundation for the soup).
Heat the oil in a large heavy pot and add the carrots, celery, onions, and garlic.
In the same pot, add chopped rosemary and chili pepper.
In a separate pot, heat 6 cups of water and add miso and bay leaf. Bring to a simmer.
Cook soffritto for at least ten minutes until golden and fragrant.
Add cannellini beans and simmering broth; discard bay leaf.
Break spaghetti into four segments and add directly to the soup along with the diced kale. Cook for about 10 minutes, stirring often.
Season with salt to taste.
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.
This recipe was developed by Chef Rosario with the National Pasta Association.
National Pasta Association Recipe