Judy’s White Bean and Kale Easy Peasy Soup
- 2 TB Olive Oil
- 1 medium to large onion, chopped
- 1 bunch kale, washed and roughly chopped
- 1 15-oz can cannelini/white kidney beans
- 6 cups veggie broth* (I use bouillon cubes -no msg in them)
- 1/4 cup tamari/soy sauce
- 1/2 tsp black pepper
- 1 cup rice or whole wheat spiral or other pretty pasta**
**Gluten-free option: use rice noodles instead of wheat.
In a large pot, saute the onions in oil until translucent about 4 minutes.
Stir in kale and beans, saute 2-3 minutes.
Add veggie broth, tamari, and pepper: bring to a boil. Reduce heat.
Add pasta and cook 6-8 minutes, or until pasta is al dente. Add more pepper/tamari to taste.
Enjoy…J.K.M.
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