This soup is one of my absolute favorites. It’s incredibly adaptable for any season and personal taste. In the winter, I throw in chopped kale and swish chard. In the spring/summer I add fresh peas or squash. No matter what season, I always top it with a heaping spoonful of parmesan cheese and red chili flake.
1 16oz can of tomatoes (I like cherry but they can be hard to find so really any tomatoes will do.)
4 cups of broth (vegetable or chicken)
1 carrot peeled and diced
1 onion diced
2 stalks of celery diced
2 cloves of garlic
1 can of cannelini beans
1/4c olive oil
1 bunch of kale, stalk removed and torn into small pieces
1 cup pasta or choice
1/2c parmesan cheese
Heat olive oil over medium heat in the bottom of a large, heavy-bottomed pot. This is a great opportunity to haul out the le creuset.
Sauté the carrots, onions and celery (aka mirepoix) until the onions become slightly translucent and soft. You don’t want to brown or caramelize them, but if you do its not the end of the world, just keep on going.
Smash the garlic (skin and all), add it to the pot and sauté with the rest of the veggies. Don’t worry, we’re going to fish it out later. Add 1tsp of salt.
When the garlic is fragrant, it’s time to add the tomatoes and broth. Turn the heat to low until the soup is just simmering. Let this go on for about an hour. In the meantime, get a separate pot of salty water going, and cook and drain your pasta.
After an hour of simmering, your soup is ready to go. Toss in the cooked pasta, canellini beans and torn kale, ladle into a bowl and top with parmesan, chili flake and a drizzle of olive oil.