Lemony soup with white beans, kale and pasta

Lemony soup with white beans, kale and pastaThe days have grown hot and sticky here. I have all the windows open, and the fan on the highest setting to try and get a bit of relief.

“Why are you posting a soup recipe then?!” you ask.

Excellent question. And the answer is that this soup is too good, and too versatile to hold back from you. It’s delicious and filling, but the flavours are fresh and tangy, making it a perfect summer dinner meal. It’s also great in the winter, providing comfort and a promise of spring and all things green.

I tweaked a couple things in this recipe. It calls for dried beans to be cooked along with other ingredients, but I usually cook a huge batch of dried beans at once and then freeze them, so I just added some from my freezer, which significantly cut down the cooking time (and subsequently the amount of time my stove was on! Win-win!). This method makes it easy to substitute in a can of cooked beans too. If you’re working from dry, follow the source link to the original recipe for cooking instructions. The second thing I changed was to add a Parmesan rind to the soup as it was cooking, instead of grated Parmesan. I remove the rind at the end, before serving, and I’ve found this method infuses the soup with incredible flavour. It’s still delicious without Parmesan if you’re vegan or if dairy just isn’t your thing but if you’re okay with cheese, I really recommend the rind method.

Lemony soup with white beans, kale and pasta

Source: Flourishing Foodie


  • 2 tbsp olive oil
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced or grated
  • 1 small white potato, peeled and cut into small cubes
  • 8 cups vegetable stock
  • Juice from 1 lemon
  • 1.5 cups of cooked white beans (equivalent to 1 can of white beans)
  • 1 Parmesan rind (mine was about 2 inches long, but this is not an exact science – work with what you’ve got)
  • 1 cup small pasta (I used macaroni this time, but  have also had great success with ditalini and orzo)
  • 1 small bunch of kale, stems removed and chopped


  1. In a large soup pot over medium-low heat, fry onion and garlic in olive oil until translucent. Add potato and fry for another minute. Add the vegetable stock, lemon juice, white beans and Parmesan rind, and cook at a simmer for about 10 minutes.
  2. Add the pasta and cook for another 10 minutes. Add the kale and cook for another few minutes, until the kale and pasta are both tender. You may need to add a bit more water if a lot of yours has evaporated during the cooking process*. This is the beauty of this soup: you can make it as thick or thin as you like, and both are delicious.
  3. Remove the Parmesan rind, serve and enjoy!

*If you store the soup in an airtight container in the fridge or freezer (which you should! It’s such a good leftover meal!), you might have to add more water or stock, as the pasta will absorb some of the liquid and expand over time.


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