White Bean & Winter Green Soup

 Prep: 5 Cook: 21 Wait: 0 Serving: 10

Ingredients | 12 total

•  1/3 cup Buitoni® Refrigerated Freshly Shredded Parmesan Cheese
• 8 cups water
• 1 1/2 teaspoons of fresh lemon juice
• 2 large cloves garlic, finely chopped1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
• 2 tablespoons chopped fresh parsley (optional)

• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 cup uncooked ditalini pasta, orzo pasta or peeled and diced Yukon gold potato
• 6 Lacinato (Tuscan) kale leaves, ribs removed and leaves thinly sliced (about 4 cups)
• 2 teaspoons extra virgin olive oil
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1 medium onion, chopped (about 1 ½ cups)

Directions

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.
   
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.
   
3. Stir in beans and heat through for about 5 minutes.
   
4. Stir in parsley and lemon juice. Season with ground black pepper. Ladle into bowls; top with cheese.

Nutrition Information

 107 calories per serving Serving size: 10
2.00g fat 17.31g carbs 5.37g protein