White Bean Soup
28 min·American, Italian
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 carrot sliced
- 2 ribs celery sliced
- 15 ounces canned cannellini beans drained and rinsed
- 4 cups chicken broth low sodium
- 1 teaspoon Italian seasoning
- 1 cup water or as needed
- 1 cup rotini fusilli or penne uncooked
- ⅔ cup chopped kale
- 1 tablespoon pesto optional
- 2 tablespoons shredded Parmesan cheese
Instructions
4 steps
- 1
Cook onion in olive oil until tender. Add carrot, celery, beans, seasoning, broth, and water.
- 2
Bring to a boil, reduce heat and simmer 10 minutes.
- 3
Add kale and pasta and simmer an additional 8-10 minutes or just until pasta is tender.
- 4
If using, stir in 1 tablespoon pesto. Ladle into serving bowls and top with parmesan cheese.
Progress
0 / 4 steps
Nutrition
Per serving (based on 4 servings)
Calories
224cal
Protein
11.0g
Carbs
34.0g
Fat
6.0g
Fiber
7.0g
Sugar
2.0g
Sodium
1185mg
Saturated Fat
1.0g
