5 from 1 reviews
Prep time
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Recipe type: Soups
Cuisine: Fall
Serves: 8-10
  • ¼ cup extra virgin olive oil
  • 1 small onion, coarsely chopped
  • 1 carrot diced
  • 1 stalk of celery diced
  • 4 garlic cloves, crushed in a garlic press
  • 6 cups kale, finely chopped
  • ½ lb of organic potatoes diced
  • 1 zucchini, diced
  • 1(28oz) jar "petite" diced tomatoes in juice
  • 1 cup gluten free pasta such as small elbow macaroni or shells
  • 5¼ cups organic chicken broth (42 fl oz), preferably homemade
  • 3-4 cups filtered water
  • 1 teaspoon of dried oregano
  • 2 tablespoons of dried parsley
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups cannellini beans, cooking liquid reserved
  • Juice of half of a lemon
  1. Soak beans overnight with a pinch of unrefined salt and or sea vegetables. Beans can also be quick soaked. Cover soaked beans with 2 inches of water and bring to a boil with 1 tablespoon of unrefined salt and piece of kombu or pinch of sea vegetables. Cook for 1 hour. Allow beans to cool before draining and setting aside.
  2. In a soup pot or Dutch oven sauté onion, carrot, garlic, and celery until soft. Add oregano, salt, pepper, and parsley. Add tomatoes, zucchini, and potatoes and continue to cook for 5 minutes more. Add broth and cook for 45-60 minutes. Puree half the bean mixture with ½ cup of water or broth and add to the pot along with the beans, dry pasta, and kale. Season to taste and cook for 15 more minutes. Remove from heat and add lemon.
  3. Garnish with Parmesan