I came up with this recipe the other night after a long day at work. I was exhausted and tempted to order out, but we had just done a grocery run so I decided to use up some of the stuff we’d bought. I wanted dinner to be a no brainer- throw a few ingredients in a pot and be done with it. This actually turned out really great and made enough that I had leftovers for several days.
The kale gave the soup great volume and texture. It also held up really well in the liquid, unlike spinach and other greens that tend to turn mushy.
1 can cannellini beans
1 can pink (or kidney) beans
1 cup sliced mushrooms
1 shallot chopped fine
1 clove of garlic chopped fine
a good handful of rough chopped kale
1 can diced tomatoes
1 carton veggie stock
1 cup of water
1-2 cups pasta noodles
2 tsp italian seasoning (basil, oregano, thyme)
1 tsp herbes de provence
salt and pepper to taste
In a soup pot, heat olive oil, garlic and shallot until fragrant. Toss in the mushrooms and cook for another minute or two.
Next, add the tomatoes, beans, and seasonings.
Then, add the kale and pour in the veggie stock.
Add noodles and cup of water (this will prevent the noodles from soaking up all the liquid). It’s a good idea to use firm noodles like these because they hold up well in the soup and won’t get soggy.
Allow the pot to simmer on the stove top for about 20 min, until the soup is flavorful and noodles are fully cooked.
Serve with a bit of grated parmesan cheese and some toasted bread, if you’ve got it.
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