MATERIALS
Makes ~4 servings
1 tbsp oil (omit if water sauteing)
1 1/2 cups onion, diced
1 1/2 cups carrot, diced
3/4 cup celery, diced
2 1/2 tbsp garlic, minced
1 tsp dried basil
1 tsp dried rosemary
1/4 tsp crushed red pepper
1/4 tsp sage
6 cups veggie broth (or water)
1 can diced tomatoes
2 cans cannellini beans, drained (or other white bean)
1 cup whole wheat pasta
1 bunch kale
Salt and pepper to taste
PROCEDURE
1. Heat oil, if using, in a pot over medium heat. Saute onion, carrot, celery, garlic, and spices until veggies begin to soften.
2. Add broth (or water), tomatoes, and beans and bring to a boil.
3. Add in pasta, reduce heat and simmer for ~20 minutes or until pasta is done.
4. Add kale in the last few minutes before serving. Salt and pepper to taste.
THE RUNDOWN
A rich, savory, and filling soup. Sometimes referred to as a Tuscan soup. Try it and let us know what you think!
A Plantsanity Original