Hello Monday! Hope you all had a great weekend! We had quite the chilly Sunday here in Jersey… like sweatshirts, fire pits and a comforting bowl of Kale & Cannellini Bean Soup chilly! This soup couldn’t be any easier to make and the flavors are just wonderful! This makes for a perfect healthy weeknight meal that will please the whole family! I served some corn muffins on the side and this was just the perfect meal for the cold night! I think you’ll enjoy this as much as my family did.
Carrots, onion, baby kale, cannellini beans and ditalini pasta in a homemade broth. Topped off with homemade garlic & cheese croutons. The broth is so easy! Water that simmers away for 30 minutes with diced carrot, onion, tomato paste, garlic powder, salt and pepper. The kale and beans are then added and simmered another 30 minutes. Just before serving stir in cooked ditalini pasta. The finishing touch with the croutons adds just a great little crunch.
This can easily be made in the slow cooker too! Place all the ingredients into the slow cooker {except for the pasta} and set the timer for 6 hours. At the end before serving go ahead and stir in the cooked pasta.
Kale & Cannellini Bean Soup
Ingredients
Instructions
In a large pot add the water, carrots, onion, tomato paste, garlic powder, salt and pepper.
Bring up to a boil and the reduce to simmer and simmer for 30 minutes.
Stir in the baby kale and beans. Simmer for another 30 minutes.
While the soup is simmer go ahead and cook the pasta to al dente. Drain and drizzle with a little olive oil and stir to prevent sticking.
Taste and season the soup with salt and pepper to taste.
Add the pasta just before serving. Top with a few croutons.
2.6
http://lemoinefamilykitchen.com/2014/10/kale-cannellini-bean-soup/
