Kale & Cannellini Bean Soup - Grains & Legumes Nutrition Council

Ingredients

• 3 cans cannellini beans, drained and rinsed
• 1 tbsp extra virgin olive oil
• 1 brown onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 3 sticks celery, diced
• 3 cups kale, chopped
• 1L salt reduced vegetable stock
• 1 tbsp white wine vinegar
• ½ cup risoni pasta
• ¼ cup parsley, chopped
• Salt and pepper, to taste