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I found this recipe on the Forks over Knives site.  The weather is going to get nasty and wicked cold here in Nashville this weekend.  I’m ready for soup!  But this recipe needs some changes.  NEVER  EVER use canned beans.  Even rinsing the beans, the salt level is just too high.  This is new to me, and a shout out to my nutritionist for making me learn how to rinse and soak beans.  It’s comical how wrong I was on the methodology, but it’s worth the learning.

And get rid of the white bread pasta.  Who needs the gluten?  I’m not sure if I’ll replace it with anything, but no gluten in this house!

White Bean and Vegetable Soup

By    |   Posted on October 21, 2013



White Bean and Vegetable Soup 570x299 White Bean and Vegetable Soup

This is another great meal because if I don’t have one ingredient, I know there’s an easy substitute in my fridge. This soup has changed over the years. Below is my current version. I serve this with warm bread and a simple salad or sautéed broccolini with a squeeze of lemon and a sprinkle of sea salt.

White Bean and Vegetable Soup
Serves 4-6


• 4 cups vegetable broth
• 2 cups water
• 1 onion, chopped
• 1 carrot, sliced
• 2-15 ounce cans white cannellini or navy beans, rinsed and drained
• 1 can fire roasted red tomatoes
• 2 cups kale, de-stemmed and chopped
• 1 cup whole wheat small elbow macaroni, uncooked
• juice of one lemon
• salt and pepper to taste


Add ¼ cup broth and saute onion and carrot on medium-high heat until soft, about 5 minutes. Add remaining broth and water to large saucepan. Add beans and tomatoes. Simmer for about 20 minutes.  With a bean masher or a hand held blender push through the soup to create a thicker consistency, about 10 mashes or blends. Add pasta, cook for 2 minutes. Add the kale and cook for about 5 minutes more. Remove from heat and add lemon juice and salt and pepper to taste.