This veggie-packed kale, white bean and pasta soup is hearty and flavorful.
Mashing beans into the soup gives it body and creaminess without actual cream.
Serve this delicious vegetarian soup with a piece of crusty whole-grain bread on the side.
Photo: Photographer: Jen Causey, Food Stylist: Ali Ramee
Add leek; cook, stirring often, until very tender, about 10 minutes.
Add kale; cook, stirring often, until it’s just starting to wilt, about 2 minutes.
Pour in broth; bring to a boil over medium heat.
Meanwhile, bring a large pot of water to a boil over high heat.
Cook pasta according to package directions.
Drain and set aside.
Stir the mashed beans, the remaining whole beans and 1 cup water into the soup.
Cook over medium-high heat, undisturbed, until warmed through, about 5 minutes.
Divide the pasta among 6 bowls; ladle the soup over the pasta.
Garnish with parsley and additional pepper, if desired.
To make ahead
Refrigerate in an airtight container for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
