This recipe is nourishing and flavorful and thanks to (what I consider) pantry staples, it comes together in 30 minutes or less! Bone broth (I use either Kettle & Fire or Trader Joes, depending on where i’ve been grocery shopping) has so much depth and richness which makes it the perfect base. It also has a lot of protein!!
time: 20-30 minutes
serves: 2 people
1/2 of a sweet onion
4 medium stalks of celery
4 cloves garlic
2 teaspoons Italian seasoning
4 cups chicken bone broth or stock
4oz or about 110grams dried pasta
2 handfuls chopped kale, I like to remove stems
1 can navy or cannellini beans
2 tablespoons grated parmesan
2 tablespoons half & half (optional)
Start by dicing the onion and celery. I like to dice them fairly small since they’re going into a soup. Drizzle olive or avocado oil into a soup pot and heat over medium low. Add in the onion and celery and cook until softened. Finely dice or grate your garlic in the meantime.
Once the onion is translucent, add a splash of water, broth or white wine to deglaze the pot. Add in italian seasoning, salt, pepper, red pepper flakes (optional) and garlic. Cook another 2 minutes.
Add in broth / stock and turn the heat to medium. Cover until it boils then add in the pasta and kale. Pay attention to the cook time for the pasta you’re using, set a timer for the low end of the cook time range.
While the pasta is cooking, drain and rinse your beans. Once the pasta timer goes off, add in the beans, parmesan, and half/half. Lower the heat to a simmer and simmer for 3-5 minutes.
Give it a taste test and adjust as needed. Split into two bowls and enjoy!