Here’s a nice variation on the traditional Lacinato or Curly kale versions of this soup – using Red Russian Kale.
We left out the Parmesan cheese that we would ordinarily add to the soup because we knew we’d be enjoying it with vegan friends. You can always offer some grated fresh Parm when you serve it. It’s a wonderful broth soup loaded with all things tasty and good for you.
Note: If you’re thinking of freezing this soup (which it does very well) we recommend not adding the pasta during the cooking stage because, in our opinion, pasta in soup is better fresh. Add some freshly made Ditalini when you’re warming it up. Here are six more helpful soup-freezing pointers.
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 stalks celery, sliced
- 1 large onion, chopped
- 1 large carrot, sliced
- kosher salt and black pepper
- 2 15.5-ounce cans cannellini beans, rinsed
- 4 cups (32 oz.) vegetable stock
- 4 cups water
- 1 cup Ditalini pasta
- About 6 leaves Russian Red (or any favorite) Kale thick stems discarded. (Chiffonade into thin strips)
- 2 tablespoons chopped fresh rosemary
- tablespoon fresh lemon juice
- red pepper flakes
- Heat the oil in a large pot over medium-high heat.
- Add the onion, garlic, celery, carrot, salt, and pepper. Cook, stirring occasionally, until tender, about 5 minutes.
- Add the beans, pasta (see note above about pasta if freezing), kale, rosemary, vegetable stock, water.
- Cover and bring to a boil.
- Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
- Stir in the lemon juice and a few red pepper flakes.
- Sprinkle with the shaved Parmesan before serving, (optional).
Co-Author of Garden Candy Basics