Our month of tasty soups continues today with a Mediterranean recipe so good you’ll probably end up licking the bowl. Lemon, Parmesan cheese, garlic and onions join forces to create a delicious broth base — perfect for dunking thick slices of crusty bread. Heather of the blog Flourishing Foodie shared how to make it…
Lemony Soup with White Beans, Kale and Pasta
By Heather of Flourishing Foodie
This recipe is one of my favorites. It’s light, yet substantial, and the ingredients are usually ones that I have on hand. I love soup recipes that incorporate any kind of beans, because they are high in fiber and protein. This recipe is so easy to make — it takes less than an hour. I like to serve it with a loaf of bread and a generous serving of grated Parmesan cheese on top. This soup tastes amazing fresh off the stove, but as it sits in the fridge overnight the flavors intensify, leaving it even more delicious the next day!
You will need:
1 cup dry white navy beans
1/2 medium onion, chopped
4 garlic cloves, minced
2 tbsp good quality olive oil
1 small white potato, peeled and chopped into small cubes
8 cups vegetable stock
1 lemon, squeezed
1/2 cup dry Ditalini pasta (optional)
3 oz Parmesan cheese, grated
2 cups kale, chopped
Salt and pepper
Immerse the beans in cold water and soak overnight for at least 12 hours. Rinse and set to the side.
In a large soup pot, on low-medium heat, fry the onion and garlic in olive oil until translucent. Add the potato and continue to fry for another minute. Add the vegetable stock, juice from one lemon and beans. Simmer for 40 minutes, or until the beans are soft.
Add the pasta (which is optional) and Parmesan cheese, and continue to simmer until the pasta is al dente, approximately 10 minutes. Add the kale and simmer until it’s tender and the pasta soft. At this point, you may need to add some boiling water to the soup, as some of the stock may have evaporated (1/2 – 1 cup should be sufficient).
Serve with a drizzle of olive oil on top, season with salt, pepper and grated Parmesan cheese.
This soup can be stored in the fridge for a week, or in the freezer for 2 months. The noodles with expand over time, absorbing the broth. You may need to add some water to thin out the soup when you reheat for leftovers.
Thank you so much, Heather!
P.S. More delicious recipes, including tasty taco soup and hearty vegetarian chili.
(Recipe and photos by Heather Hands. Thanks to Stella Blackmon for helping with this series.)