115 ozcan organic white beans, Cannellini or Great Northern
115ozcan organic kidney beans
128ozcan roasted diced tomatoes
6cupslow sodium vegetable broth
2tbsbasil pesto +desired amount for topping
4cupsbaby kale, chopped
Parmesan cheese and crusty bread, for serving
1boxdesired pasta, cooked and set aside
Boil water and cook pasta according to package directions. Warm oven for toasting bread.
Dice the following (no larger than 1/2-inch), keeping them separate: 1 yellow onion, 4 medium stalks celery, 1 large zucchini, 3 peeled medium carrots. Finely chop 2 garlic cloves. Drain and rinse 1 can white beans.
Place 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large stockpot or Dutch oven over medium-high heat. Once the butter melts and begins to sizzle, add the onion and 1 teaspoon kosher salt, and sauté until softened, about 3 minutes. Add the carrots and celery and cook, 3 to 5 minutes.
Stir in the zucchini and garlic, and cook until softened, about 2 minutes.
Squeeze in the juice from 1/2 lemon. Stir in 2 tablespoons basil pesto and 4 cups baby kale and simmer until combined and the greens wilt. Taste and salt as needed.
Top soup with desired amount of pasta, a drizzle of pesto, and grated parmesan. Serve with crusty bread.