Dinner

Pasta and Bean Soup with Kale is for Dinner.

Pasta and Bean Soup with Kale takes several minutes to prepare.

Pasta and Bean Soup with Kale takes several minutes to cook.

Pasta and Bean Soup with Kale makes 24 servings.

The ingredients for Pasta and Bean Soup with Kale are:

Vegetable Cooking Stock, 8 cups or 64oz
Kale, 6 cups, chopped and cleaned
Diced Vine-Ripened Tomatoes in Tomato Juice, 3.5 cups
Carrots, 2-3 large or 5-6 smaller, chopped
Celery, 2 stalks, chopped
1 Large Yellow Onion, chopped
Garlic, 4-6 cloves, minced
Great Northern Beans, 1 can, drained and rinsed
White Kidney Beans, 1 can, drained and rinsed
Extra Virgin Olive Oil, 2.5 tbsp
Brown Rice Penne Pasta, 2.5 cup
Chili powder, 1 tsp
Mustard, Ground, .5 tsp
Cayenne pepper, 1 tsp (or to taste)
Pepper, black, to taste
Salt, to taste

Here is how you make Pasta and Bean Soup with Kale:

In a large pot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes.Stir in drained beans, broth, 4 cups water, tomatoes and seasonings; bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer about 5 minutes longer. If soup is too thick, add water a cup at a time until desired consistency is achieved. Adjust seasonings as needed.Serving Size:?makes about 24 1 cup servings

The nutritional information for Pasta and Bean Soup with Kale is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 98.7

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 449.8 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 3.5 g
• Protein: 3.7 g

The dietary needs meet for Pasta and Bean Soup with Kale is Vegetarian