Ingredients
Scale
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 tablespoons minced fresh garlic, about 6 cloves
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 3 tablespoons tomato paste
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can cannellini beans, drained and rinsed
- 1 15 ounce can diced tomatoes
- 8 cups chicken stock
- 1 cup chopped fresh kale, about 1 large leaf
- 2 cups cooked chicken
- 8 ounces small pasta, about 1½ cups, cooked according to package directions
- parmesan cheese, for serving
Instructions
- In a large pot over medium heat, add olive oil. Once the oil is heated, add onions, carrots, celery, garlic, rosemary, sage, salt and pepper. Saute until vegetables are softened, about 10 minutes. Add tomato paste and cook for an additional 5 minutes.
- Add both kinds of beans, diced tomatoes, chicken stock and kale. Turn heat to medium-high and bring to a simmer. Simmer, stirring occasionally, for 15 minutes.
- Add chicken and cooked pasta. Stir well to combine and simmer for 5 minutes. Serve soup with parmesan cheese on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup