I know that soup is definitely not something that you think about very often in the summer. It’s hot and steamy outside and the last thing that you want to do is eat a bowl of hot and steamy soup. BUT, when it rains for two weeks straight, every.single.day, you might go a little crazy and make this soup. And it will be delicious and filling and just what you need.
Full of vegetables (and kale!), beans, and pasta, this meal cooked in my slow cooker for a good part of the day and was a hearty and easy meal that we all loved. Even if you don’t want to eat this right now, definitely save it for later because it’s a great soup to have in your repertoire.
- 1 onion, minced
- 4 garlic cloves, minced or pressed
- 1 tbsp. olive oil, plus more for serving
- ½ tsp. dried oregano
- Pinch red pepper flakes
- 6 cups low-sodium chicken stock
- 1 (15 oz.) can tomato sauce
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 bell pepper, diced
- 8 oz. kale, stemmed and leaves roughly chopped into 1-inch pieces
- 1 (15 oz.) can white beans, drained and rinsed
- 1 (15 oz.) can kidney beans, drained and rinsed
- 1 cup frozen peas
- ½ cup minced fresh basil
- 8 oz. small pasta shapes, such as elbows or ditalini
- Parmesan cheese, for serving
- Kosher salt and freshly ground black pepper, to taste
1. In a medium bowl, combine onion, garlic, olive oil, oregano, and red pepper flakes. Microwave for 5 minutes, until onion is mostly softened, stirring halfway through cooking time. Transfer to slow cooker.
2. Add broth, tomato sauce, carrots, celery, and bell pepper to onion mixture and stir to combine. Cook on low for 9-11 hours or on high for 5-7 hours.
3. During last 20 minutes of cooking, stir in kale, beans, peas, and basil. Once soup is nearly finished cooking, cook pasta in a pot of salted water to package directions. Drain and set aside.
4. To serve, place desired amount of cooked pasta into bowls and top with soup. Add additional olive oil, Parmesan cheese, and salt & pepper, to taste.