Tomato Soup with whole grain pasta, fresh vegetables, and beans. One cup of cooked white beans holds 15 grams of protein, plus the fiber is good for your body. Quick, nutritious, and easy. This dish could be put together in less than an hour. (Don’t tell anyone that yummy green stuff is kale.)
“Fiber is your friend.”
Ingredients
- 4 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, diced
- 1 rib celery with leaves, diced
- 3 cloves garlic, minced
- 2 -32 oz. cans crushed tomatoes
- 4 cups vegetable broth
- 2 bay leaves, remove before serving
- 2 tsp dried oregano
- 2 – 15 oz. cans Cannellini or Great Northern beans
- 1 cup (about 4 ounces), whole grain pasta (Boil before adding to soup)
- 2 cups chopped kale (ribs removed)
- ¼ cup chopped fresh basil
- black pepper to taste
- grated Romano or Parmesan Cheese
Instructions
- In a large soup pot over low-medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, celery, and black pepper. Simmer, stirring often, until the onions are translucent, 5-10 minutes.
- Add the garlic and cook another minute. Add the tomatoes, broth, and spices.
- Simmer on low for 20-30 minutes, stirring occasionally.
- Use an inversion blender or potato masher to puree some of the beans and veggies.
- Add the cooked pasta, kale and basil to the simmering soup. Continue to simmer on low another 10 minutes.
- Remove the pot from the heat and let the flavors infuse.
- Top with more grated cheese and black pepper.
