White Bean, Pasta, and Kale Soup

After a strict holiday diet of cake pops, ham, and various foods filled or covered with some kind of melted cheese, something lighter was in order. This won't last very long ...

Notes: For leftovers, you might need to add some more water or stock; the pasta and beans start to soak up the broth.  Lastly, I didn't toast the bread because my toaster oven has a tendency to catch on fire lately, but the bread was fine un-toasted.  

White Bean, Pasta, and Kale Soup
Adapted from: Martha Stewart

Serves 4

Ingredients

1 pound kale, stems removed and cut into 1/2 inch strips
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced or smashed (with a garlic press)
1 14oz can cannellini beans
1 14oz can navy beans (or you can use 2 cans of either one of these beans)
1/8 (or a tad under 1/4) cup ditalini pasta (or other small pasta)
4 cups water
4 cups chicken stock
2 teaspoons sriracha sauce (optional, or more for added spiciness)
4 thick slices country bread
Grated parmesan cheese, toasted or un-toasted
Salt and pepper

1. In a medium-large saucepan, heat oil over medium-high heat. Add onion and garlic and cook until softened, about 5 minutes.

2. Add half of the beans to the pot and lightly mash with a fork (a potato masher worked well here). Add water and stock and bring to a boil. Stir in kale, remaining beans, dried pasta, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.  Reduce heat and partially cover pot; simmer until kale is tender, about 20 minutes. 

3. Stir in sriracha sauce and pour soup into bowls. Add a slice of bread to each bowl and top with grated parmesan cheese.



I have a visitor this week. Chubs has been doing his best to discreetly torment Gracie: