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Bowl of Kale, Pasta and White Bean Soup

Kale, Pasta and White Bean Soup

Kale, Pasta and White Bean Soup
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  • 3 slices bacon, chopped
  • 1 medium onion, chopped
  • 3 carrots, cut into ½” pieces
  • 3 T. minced garlic
  • 1 T. tomato paste
  • 1 T. fresh chopped thyme
  • Kosher salt and fresh black pepper
  • 2 c. chicken broth
  • ½ c. grated parmesan cheese
  • 1 ½ c. cooked small pasta, like shell or ditalini
  • 1 (15-oz.) can white beans, drained and rinsed
  • 1 (10-oz.) fresh kale
  1. In large Dutch oven, add bacon and cook until crisp.
  2. Add onion, cook, stirring occasionally, until softened.
  3. Add carrots, garlic, tomato paste, thyme and cook until carrots soften. Add salt and pepper to taste.
  4. Add broth and 6 cups of water. Increase heat, cover and bring to boil.
  5. Add pasta and beans and cook, uncovered, for 5 minutes. Reduce heat to medium.
  6. Add kale, simmer, uncovered, until slightly thickened.
  7. Stir in half of grated cheese and season to taste.
  8. Ladle into bowls and top with remaining cheese.

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