Kale & Cannellini Bean Soup


16 cups of water
2 carrots, peeled and small dice
1/2 small yellow, small dice
3 oz {half a small can} tomato paste
1 Tbsp garlic powder
1 Tbsp salt
1 tsp black pepper
1- 4.5 oz container baby kale
2 cans cannellini beans, rinsed and drained
cooked ditalini {or other small pasta}
garlic & cheese croutons


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.


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.


Tuesday, October 7, 2014 - 5:52pm


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