Tomato Macaroni Soup with White Beans & Kale
Serves 4 – 6
Can be doubled | Makes great leftovers | Freezes well
This is something we threw together the other day out of things we had in the house. It turned out remarkably good and was very easy to make. I “cheated” a little when creating this recipe, adding some jarred pasta sauce that needed to be used up, but the result was so tasty I’m not going to change a thing, we’ll make it the exact same way next time. And yes, after enjoying this soup for dinner two nights in a row we’ve already decided there will definitely be a next time, and we’ll be doubling the recipe! ~ Susan
1/2 cup onion – small dice
1/2 cup celery – small dice
1 cup carrot – small dice
1 quart (4 cups) *homemade chicken broth (or two 14.5 oz cans of organic broth)
2 cups jarred pasta sauce (we used Classico tomato basil – very low fat, all natural!)
2 cups cooked whole grain macaroni
1 can white cannelini beans – rinsed & drained
6 cups chopped kale leaves – stems removed
1/2 teaspoon each of dried basil, oregano & thyme
1/2 teaspoon dried granulated garlic
sea salt & black pepper to taste
optional – chopped parsley & scallions for garnish
*We prefer homemade broth to most store bought varieties, especially some of the boxed organic broths, which have way too many flavors added. Our is nothing more than the water left over from when we poach chicken for chicken salad or other chicken recipes. We add a few bay leaves while poaching and lightly season the broth with sea salt. Refrigerate the broth overnight, remove most of the solidified fat the next day and freeze broth in pint & quart containers for uses such as this recipe.
Place the onion, celery and carrot in a large soup pot with the chicken broth. Bring to a boil, reduce heat to low, cover and simmer 10 minutes.
Add everything else, bring back to boil. Reduce heat to low, cover and let simmer another 5 minutes.
Taste and adjust seasonings to your liking, and serve! We garnished ours with chopped parsley and scallions.
Slices of whole grain bread with a sprinkle of parmesan on top, popped in the toaster oven, was our accompaniment of choice – a perfect combination with the soup!
Use your favorite vegetable bouillon or broth in place of the chicken broth.