Kale, Bean, & Tomato Soup
Cook Time: 30 MINUTES
Serves: 4-6 PEOPLE
INGREDIENTS: 18
2 tbsp extra virgin olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 large carrot, diced
2 celery stalks, diced
1 tsp dried thyme
1 bay leaf
¼ tsp red pepper flakes
1 tsp oregano
1 tbsp tomato paste
1 can crushed tomatoes (28 oz)
6-8 cups of vegetable stock (plus more as needed)
1 can cannellini beans (15 oz), drained and rinsed
1 can kidney beans (15 oz), drained and rinsed
3 cups Tuscan kale, chopped, stems removed
1 ½ cups Banza Brown Rice elbows
1-2 tsp lemon juice
Salt & pepper to taste
Optional: freshly grated parmesan and lemon zest, for garnish
Saute Mirepoix: Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot. Saute for 6-8 minutes until softened. Add garlic and cook for 1 minute more.
Cook Aromatics & Spices: Stir in the tomato paste, thyme, oregano, red pepper flakes, bay leaf, salt and pepper. Cook 1-2 minutes, stirring, until fragrant and the paste darkens slightly.
Simmer Soup: Add the crushed tomatoes and stock. Bring to a gentle boil, then reduce to a steady simmer for 10-15 minutes.
Cook Pasta: Add Banza Brown Rice elbows, stirring often so they don’t stick. Cook for about 8 minutes.
Add Beans & Kale: Stir in the beans and kale. Simmer 5 minutes more, until kale is tender and pasta is al dente.
Finish: Remove bay leaf. Stir in lemon juice, then adjust salt and pepper. Garnish with parmesan and lemon zest if you like. Serve and enjoy!
Leftovers tip: Brown rice pasta tends to absorb excess broth over time. When reheating, add a splash of stock to loosen and it’ll be good as new!
