White Bean & Winter Green Soup

5 minutes
21 minutes
10 servings
  • 2 teaspoons extra virgin olive oil
  • 1 medium onion, chopped (about 1 ½ cups)
  • 2 large cloves garlic, finely chopped
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 8 cups water
  • 1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
  • 6 Lacinato (Tuscan) kale leaves, ribs removed and leaves thinly sliced (about 4 cups)
  • 1 cup uncooked ditalini pasta, orzo pasta or peeled and diced Yukon gold potato
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 tablespoons chopped fresh parsley (optional)
  • 1 1/2 teaspoons of fresh lemon juice
  • 1/3 cup freshly shredded Parmesan cheese
Make It
Step 1
Heat oil in large saucepan over medium-high heat. Add onion; cook, stirring occasionally, for 5 minutes or until slightly softened. Add garlic and red pepper flakes; cook, stirring frequently, for 30 seconds or until fragrant.
Step 2
Stir in water and bouillon; bring to a boil. Add kale and pasta. Reduce heat to medium and cook for 10 to 15 minutes or until pasta and greens are tender.
Step 3
Stir in beans and heat through for about 5 minutes.
Step 4
Stir in parsley and lemon juice. Season with ground black pepper. Ladle into bowls; top with cheese.