PASTA AND BEAN SOUP with KALE RECIPE
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The Simple Veganista · by Julie | The Simple Veganista★ 5.0

PASTA AND BEAN SOUP with KALE RECIPE

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 52%
CARBS 90G69% OF CAL
18G FIBER55G OTHER17G TOTAL SUGAR
FAT 7G13% OF CAL
3G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty pasta and white bean soup with kale, tomatoes, and Italian herbs. One-pot, wholesome, and endlessly customizable.

mainitaliansoupbeansveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 large carrots, sliced
  • 1 tablespoon dried thyme or 2 tablespoons fresh
  • 2 teaspoons dried sage, optional
  • 2 – 3 teaspoons smoked paprika
  • a pinch or two of red pepper flakes
  • 3 cans (15oz) beans (black-eyed peas, pinto, white, or kidney), drained and rinsed – or 1 pound dried beans, cooked (black-eyed peas, cranberry, or great northern beans)
  • 8 oz of pasta of choice
  • 1 can (15 oz) diced tomatoes, with the juices
  • 2 – 3 bay leaves
  • 8 cups vegetable broth, plus more as needed
  • 1 bunch Tuscan kale (about 4 loose cups), center stems removed, and roughly chopped
  • salt & cracked pepper, to taste
  • almond parmesan
  • squeeze of lemon
PREP
10M
SODIUM
1910MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.