Hearty Pasta and Bean Soup with Croutons

Hearty Pasta and Bean Soup with Croutons

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 cup ditalini pasta or other small pasta
• 1 bunch kale, stems removed and leaves chopped
• Freshly grated Parmesan cheese, for garnish
• For the Croutons:
  • 2 slices bread, cubed
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • Salt

Instructions:

1. Make Croutons:
   • Preheat oven to 375°F (190°C).
   • Toss bread cubes with olive oil, minced garlic, and a pinch of salt.
   • Spread on a baking sheet and bake until golden and crisp, about 10-15 minutes. Set aside.
2. Cook the Soup:
   • Heat olive oil in a large pot over medium heat.
   • Add onion, garlic, carrot, and celery, and sauté until vegetables are softened, about 5 minutes.
   • Stir in thyme, rosemary, salt, and pepper.
   • Add diced tomatoes and their juices, cannellini beans, and broth. Bring to a simmer.
   • Add pasta and cook until nearly tender, about 10 minutes.
   • Stir in kale and continue cooking until the kale is wilted and pasta is tender, about 5 more minutes.
3. Serve:
   • Ladle soup into bowls.
   • Top each serving with homemade croutons and a generous sprinkle of grated Parmesan cheese.

This soup is filling and perfect for chilly days, offering a comforting blend of flavors and textures. The croutons add a delightful crunch, complementing the creamy beans and tender pasta. Enjoy your meal! If you need more recipes or have other questions, feel free to ask!