White Bean And Veggie Soup In Parmesan Brodo

Ingredients:

1 white onion

1 bulb fennel

2 carrots

4 stalks celery

5 cloves of garlic

Handful of chopped kale

Handful of chopped fresh parsley

2 cups De Cecco Farfalline

(cooked to al dente in a separate pot)

2 tins of cannellini bean’s

10 cups low sodium vegetable or chicken broth

Hunk of parmesan or a couple parmesan rinds

3/4 cup grated parmesan

Salt to taste

Cracked black pepper

Splash of lemon juice

Instructions:

Chop up and sauté all the veggies except kale until aromatic. Salt and pepper to season.

Add hunk of parmesan (or rind) and broth. Bring to a simmer and cook until carrots are tender.

Add white beans and kale and simmer for 5 more minutes.

Stir in cooked pasta (you can cook in the same pot, but I often accidentally overlook).

Finish with chopped parsley, grated parmesan, and a splash of lemon juice.

Notes:

You can modify this soup a million different ways. Tweak it in any way that makes you happy!

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1 bowl

Calories: 250 | Protein: 10 grams | Fat: 5 grams | Carbohydrates: 40 grams | Fiber: 8 grams

Frequently Asked Questions:

Can I use a different type of pasta in this soup?

Yes, you can substitute De Cecco Farfalline with your preferred pasta.

Choose a shape that complements the soup, and cook it separately to avoid overcooking.

Can I make this soup in advance and reheat it?

Absolutely! In fact, soups often develop even richer flavors when reheated.

Store it in an airtight container in the refrigerator and reheat on the stove or in the microwave.

Is it okay to use canned beans, or should I cook them from scratch?

Canned cannellini beans work perfectly fine and save time.

However, if you prefer cooking beans from scratch, you can certainly do so; just adjust the cooking time accordingly.

How crucial is the parmesan rind to the flavor?

The parmesan rind adds a rich, savory depth to the broth.

If you don’t have a hunk of parmesan or rind, you can still make the soup, but you might miss some of that extra umami flavor.

Can I freeze this soup for later use?

Yes, you can freeze this soup. Make sure it cools completely before transferring it to a freezer-safe container. It can be stored for up to 2-3 months.

Thaw in the refrigerator and reheat on the stove or in the microwave.

Note that the texture of the kale may change upon freezing, but the flavors will still be delicious.