Lemon Soup with Pasta, White Bean and Kale
 

Lemon Soup with Pasta, White Bean and Kale

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This healthy and light-flavored soup is comforting yet hearty enough to be a meal. This soup would also be a great refreshing meal when you just can't look at another holiday cookie and need something nourishing.

SERVING SIZE

serves 4

INGREDIENTS

2 cups dry white northern beans

1 small onion, chopped

3 cloves garlic, minced

3 tablespoons olive oil

1/2 teaspoon sea salt

1/4 teaspoon cracked pepper

8 cups vegetable stock

1 Meyer lemon, juice and zest

8 ounces (1/2 box) whole wheat angel hair pasta

1 tablespoon sea salt (for the pasta water)

3 cups lacinato kale, coarsely chopped

3/4 cup Parmesan cheese, grated

For garnishing:

Lemon zest

Chopped chives

Parmesan cheese

 

INSTRUCTIONS

Rinse and soak the beans in cold water overnight for at least 8 to 12 hours. Rinse and set aside. Alternatively, you can “quick soak” them by bringing 8 cups water to a boil. Add 2 cups beans and cook for 3 minutes. Remove from heat, cover and let stand 1 hour.

In a large soup pot, on medium heat, sauté the onion and garlic in 2 tablespoons olive oil, until translucent, about 2 minutes. Season with salt and pepper. Add the vegetable stock, juice from one lemon and the cooked beans. Simmer for 40 minutes, or until the beans are soft and tender.

In another pot, boil 8 cups water and 1 tablespoon sea salt. Add the angel hair pasta and cook for 5 minutes only (the pasta will cook more in the soup). Drain, toss with olive oil to prevent from sticking and set aside.

Once the beans are tender, add the cooked pasta and Parmesan cheese, and continue to simmer until the pasta is al dente, approximately 8 minutes. Add the kale and simmer until tender. At this point, you may need to add some boiling water to the soup, as some of the stock may have evaporated (1/2 – 1 cup should be sufficient).

Spoon into a bowl, garnish with lemon zest, chopped chives and grated Parmesan cheese. Serve warm.

  PRINT VERSION

vegetable plate

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