Freezer and pantry staples make this soup easy to whip up on a whim for lunch or dinner.
Ingredients
- 1 qt reduced-sodium chicken or vegetable broth
- 3 cups water
- ¾ cup ditalini
- 1 cup fresh diced carrots
- 1 cup frozen cut green beans
- 2 cups frozen chopped kale
- 1 (28 oz) can crushed tomatoes
- 1 (15.5 oz) can pink or white beans, drained and rinsed
- ½ cup finely grated Parmesan cheese
Steps
- In a large pot, combine the broth and water. Heat to a boil on high. Season with salt. Add the ditalini and boil 6–8 min., until pasta is almost al dente.
- To pot, add the carrots, green beans, kale, tomatoes, and beans. Heat to a boil on high. Reduce heat and simmer 10 min., until vegetables are hot.
- Season with salt and pepper to taste. To serve, top with the Parmesan.
Tips
Make this vegan by using vegetable broth and nutritional yeast instead of the Parmesan.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- Nut Free
- ditalini
- vegetarian
- Guiding Stars
- January 2020
- Egg Free
Nutrition information
- Calories 318kcal 16%
- Fat 4.0g 6%
- Saturated fat 2.0g 10%
- Carbs 58.0g 19%
- Sodium 951mg 40%
- 13.0g sugar
- 11.0g fiber
- 16.0g protein
- 9mg cholesterol
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