Lemony Soup With White Beans, Kale And Pasta
This deliciously lemony, white bean, kale and pasta soup is a great way of using up groceries left over at the end of the week. This recipe is inspired by a lebanese / syrian cuisines. This soup is bursting with refreshing flavours, healthy, wholesome, and hearty. Yet a great light meal perfect for the warm summer days and chilly summer evenings.
| Ingredients |
• 1 cup dry white navy beans
• 1/2 medium onions chopped
• 4 garlic cloves minced
• 2 tablespoon good quality olive oil
• 1 small white potato peeled and chopped into small cubes
• 8 cups vegetable stock
• 1 lemon squeezed
• 1/2 cup dry ditalini pasta
• 3 oz parmesan cheese grated
• 2 cups kale chopped
| Instructions |
|1| Immerse the beans in cold water, soak overnight for at least 12 hours. Rinse and set to the side.
|2| In a large soup pot, on low-medium heat, fry the onion and garlic in olive oil until translucent. Add the potato and continue to fry for another minute. Add the vegetable stock, juice from one lemon, and beans and simmer for 40 minutes, or until the beans are soft.
|3| Add the pasta and parmesan cheese, and continue to simmer until the pasta is al dente, approximately 10 minutes. Add the kale and simmer until tender, and the pasta is soft. At this point, you may need to add some boiling water to the soup, as some of the stock may have evaporated.
|4| Serve with a drizzle of olive oil on top, season with salt and pepper, and grated Parmesan cheese.
Can be stored in the fridge for a week. The noodles will expand over time, absorbing the broth. You may need to add some water to thin out the soup when you reheat for leftovers.