WHITE BEAN AND GREENS SOUP
PG tested
There’s nothing like a hot bowl of soup to warm you from the inside as the temperature starts to fall. And the best part is you don’t need a lot of fancy ingredients or even a lot of time to make a satisfying pot from scratch.
This easy soup features standard fridge and pantry fare and comes together in about a halfhour. I used the last bits of kale from my garden along with baby spinach, but mustard greens, chard or broccoli rabe would work, too.
If the soup seems too thick, add a little more water or broth to the desired consistency and don’t hold back with the Parmesan. It adds a salty, cheesy finish.
2 tablespoons olive oil
1¼ cups finely chopped yellow onion
1¼ cups shredded or chopped carrot
1 tablespoon tomato paste
2 garlic cloves, finely chopped
2 sprigs fresh thyme
½ teaspoon kosher salt
½ teaspoon black pepper
6 cups chicken broth
2 cups water
2- ounce piece Parmesan cheese rind
15-ounce can cannellini beans, drained and rinsed
2 cups chopped fresh kale
1 cup baby spinach, stems removed
1 cup uncooked orzo or other small pasta
1 tablespoon white wine vinegar
½ cup fresh Parmesan cheese, grated, divided
Heat oil in a Dutch oven at medium. Add onion and cook until translucent, about 5 minutes. Add carrots, tomato paste, garlic, thyme, salt and pepper; cook, stirring often, until veggies soften, about 4 minutes. Add chicken broth, water and cheese rind. Bring liquid to a boil, then reduce heat to medium-low and simmer about 20 minutes.
Increase heat to medium-high, then add beans, kale and pasta; cook until pasta is al dente and kale is tender, about 10 minutes. Remove and discard cheese rind. Stir in spinach leaves and cook until wilted, 1 to 2 minutes. Stir in vinegar and ¼ cup Parmesan. Mix well to combine. If soup is too thick, add a little more water or broth to desired consistency.
Serve in warmed bowls, topped with additional Parmesan.
Serves 6.