Ingredients
Scale
- 2 tbsp avocado oil (or vegetable oil)
- 1 medium onion, finely chopped
- 1/4 tsp salt
- 4 garlic cloves, finely chopped
- 1 stalk celery, chopped
- 1 large carrot, chopped
- 1 potato, cut into small cubes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 5 cups vegetable broth
- 1 1/2 cups crushed tomatoes (I like San Marzano tomatoes)
- 1/2 cup pasta (I use chickpea pasta)
- 1 can cannellini beans
- 1 can of red kidney beans
- 1 cup shredded kale
- salt & pepper to taste
- 1 big handful fresh parsley, chopped
Instructions
- Heat the oil in a pot on medium-high heat, then add the onion, salt, garlic, celery and carrots. Let cook for 5-6 minutes until the vegetables are tender. (*Reduce heat to medium if they start to brown too much.)
- Add the potato and herbs and mix everything together, then add the vegetable broth and crushed tomatoes.
- Bring the soup to a boil then reduce the heat to low. Cover and let simmer for 10 minutes until the potatoes are tender.
- Add the pasta, beans (drain first) and kale and continue to cook for another 10-15 minutes until the pasta is cooked.
- Serve with fresh parsley
Notes
Be patient when sauteeing the veggies. Don’t skip this step, it helps build flavour in the soup.
Use a good quality Italian brand of crushed tomateoes. (or you can use chopped tomatoes)
If freezing this soup, don’t add in the pasta. It tends to become mushy when frozen, so it’s best to freeze the soup without it.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 260
- Sugar: 6g
- Fat: 3g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 15g
