Bean Kale and Pasta soup

description:

An almost-vegetarian soup that's loaded with vegetables.

ingredients:

3 Tbsp extra virgin olive oil
1 onion, finely chopped
2 carrots, finely chopped
4 ribs celery, finely chopped (should be the same amount as carrots)
1 butternut squash, chopped into 1/5 cubes (optional)
1/2 tsp table salt
1/4 tsp ground pepper

1 tsp dried oregano
1/8 tsp red pepper flakes
4 garlic cloves, minced

15 oz can crushed tomatoes, fire roasted if available
2 cans chicken broth (4 cups)
3 cups water
2 bay leaves

4 oz dried elbow macaroni
2 cups kale, ribs removed and chopped

30 oz cannellini beans, drained and rinsed

juice from half a lemon

instructions:

1) In a large dutch oven, heat up the olive oil. Add onion, carrots, celery, pepper, and 1/2 tsp salt. Sautee till onions are translucent. (Add butternut squash if available.)

2) Add oregano and red pepper flakes to bring wake up the spices.

3) Make a well and add the garlic. Cook till fragrant, about 30 seconds.

4) Add tomatoes and its juice, mix, and bring to a boil.

5) Add chicken broth, water, and bay leaves. Bring to a boil and simmer for 10 minutes.

6) Scoop 1.5 cups of the soup into the large mixing bowl and add 3/4 cup of the beans. Blend using the immersion blender till thick.

7) Add blended soup back to the pot along with the pasta and kale. Bring to a boil and cook till almost cooked through.

8) Turn off the heat and add the beans to heat it through.

9) (Optional) Stir in lemon juice. Add more salt and pepper to taste.

source:

Cookie and Kate