Skinny jean soup
Recipe by Courtney Glantz
2 TBS olive oil
1 lage onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
salt & pepper
2 15.5 ounce cans cannellini beans, rinsed
1 cup small pasta, preferably whole wheat
1 bunch kale, chopped
2 TBS fresh rosemary
8 cups stock, vegetable or chicken
1 parmesan rind, optional
1/2 cup fresh parmesan
1 TBS fresh lemon juice
crusty bread, for dipping
1. Heat the oil in a large pot over medium heat. Add the onion and celery and cook until tender, about 6 minutes. Add in the garlic, 1 1/2 tsp salt, and 1/2 tsp pepper. Cook for an additional minute or so.
2. Add the beans, pasta, kale, rosemary, stock, and parmesan rind, if using. Cover and bring to a boil. Once boiling remove the lid, reduce heat, and simmer until the pasta and kale are tender (4-5 minutes).
3. Remove the parmesan rind. Stir in the fresh lemon juice and sprinkle with the shaved parmesan before serving. (Or a little sautéed bacon, for M).
starters February 18, 2016 16:24
Author a-life-from-scratch.com/
No one has liked this recipe.
No comments yet.