Ingredients
- 2 tablespoons olive oil
- 6 medium carrots peeled and chopped into 1/2-inch pieces
- 4 stalks celery chopped into 1/2-inch pieces
- 1 medium onion diced
- 2 large cloves garlic minced
- 4 ounces tomato paste
- 10 cups low sodium chicken stock
- 1 cup small tube pasta
- 2 cups packed chopped baby kale (stems removed)
- 15 ounce can white cannelloni beans drained and rinsed
- 15 ounce can kidney beans drained and rinsed
- 1/2 cup fresh basil chopped
- kosher salt and fresh ground pepper to taste
Instructions
- Heat olive oil on high heat in a large stockpot, and sauté carrots, celery, onion and garlic until softened, about 5 minutes.
- Add tomato paste and stir to coat vegetables.
- Add the stock and stir well. Bring the soup to a boil, and then reduce heat to low, cover and let simmer for about 30 minutes, or until the vegetables are tender, stirring occasionally.
- Using an immersion blender, puree soup so that it's partly smooth but with some chunks of vegetables remaining. Alternately, remove about 2 cups of solids with some broth and puree in a blender. Add blended portion back to soup pot.
- Add the pasta, drained beans, kale and basil. Return soup to a simmer. Add salt and pepper to taste.
- Simmer for an additional 15 minutes or until the pasta is tender.
Notes
Store leftovers for up to 3 days in a lidded container in the refrigerator.
To make this recipe vegan, use vegetable stock.
Nutrition
Calories: 354kcal | Carbohydrates: 44g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 661mg | Potassium: 888mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8058IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 4mg
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