There's no better way to prepare for fall than with a hearty bowl of comforting soup. This soup is perfect for lunch or busy evenings. It is full of vegetables, legumes and pasta. YUM!
I use canned tomatoes without salt. I find the seasoning to be easier this way. If you want your soup less thick, opt for a cup of beans and a cup of pasta instead.
1.5 cups white navy beans (dry)
1 garlic clove, minced
1 small yellow onion
4 stalks of celery
3 branches of kale
3 tablespoons of olive oil
1 bay leaf
4 tablespoons powdered vegetable broth
1.5 teaspoon dried oregano
1.5 teaspoon of dried thyme
1 teaspoon of salt
1 can of 369 ml of tomato paste
1 can of 796 ml diced tomatoes
1 liter of tomato juice
1 liter of water
2 tablespoons of balsamic vinegar
1.5 cups of soup pasta
The day before, soak the beans in water in the refrigerator.
Drain and rinse the beans. Set aside.
Prepare the vegetables: dice the onion, grate and cut the carrots into half rings and slice the celery. Remove the kale leaves from their stems and thinly slice.
In a large pot, heat the olive oil over medium heat. Add the garlic and vegetables, except the kale. Once the onion is translucent, add the beans, broth, seasonings, tomato paste, diced tomatoes, tomato juice, water and balsamic vinegar. Bring to a boil and reduce the heat to medium-low. Simmer, covered, for 30 minutes.
After 30 minutes, add the kale and pasta and continue cooking, covered, for 15 minutes.