White Bean and Kale Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 6 cups vegetable broth
- 15 oz cannellini beans drained and rinsed
- 1/2 cup ditalini pasta
- 1 bunch kale chopped
- 1/4 cup Parmesan cheese grated
- salt and pepper to taste seasoning
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in vegetable broth and bring to a boil. Add cannellini beans and ditalini pasta. Reduce heat and simmer for 10 minutes, or until pasta is tender.
- Stir in kale and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
- Serve immediately, garnished with Parmesan cheese.
