Tomato And White Bean Soup With Parmesan

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Tomato And White Bean Soup With Parmesan

INGREDIENTS

• 2 tbsp unsalted butter
• 1/2 yellow or sweet onion, chopped
• 2 large carrots, peeled and sliced
• 1/2 tsp chili flakes (add extra if you prefer it more spicy)
• 2 cans white beans, drained and rinsed
• 1 - 28 oz can of diced tomatoes
• 4 cups broth
• 1/2 cup dry Ditalini pasta (elbow pasta will also work)
• 2 cups chopped kale
• 1/2 cup grated Parmesan cheese + extra for topping
• salt and pepper to taste

DIRECTIONS

1. In a large soup pot, heat the butter on medium. Add the onions, carrots, and chili flakes and cook until the onion are translucent and begin to caramelize.
2. Add the beans, diced tomatoes, and broth, and bring to a simmer. Simmer for 20 minutes.
3. Add the dry pasta, kale, and Parmesan cheese. Continue to simmer until the pasta is cooked and the kale has softened.
4. Season with salt and pepper.
5. For next instructions click here

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