My sister and I have been making this soup for twenty years or more. It has never had a name, we just called it The Soup. In addition to the items below sometimes we would add some chopped cabbage or if I had leftover baked chicken, I'd add a little of that. I really prefer it with no meat. The Soup is quick and easy and very healthy. Served with a salad and a big chunk of Italian bread you have a wonderful meal.
2 medium potatoes, peeled and chopped
1 large onion, chopped
3-4 cloves garlic, minced
4 carrots, peeled and diced
3 stalks celery, diced
1/4 cup good olive oil
2 (19-ounce) cans of Cannellini beans, Great Northern works fine
4-5 cups chicken broth or stock
1 (14.5 ounce) can of diced tomatoes
Salt and pepper to taste or House Seasoning
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes, or to taste
4-5 cups of fresh kale, chopped
8 ounces of pasta, cooked al dente , any kind of soup or salad pasta that you like
Fresh grated Parmesan cheese
In a large Dutch oven or soup pot add the olive oil , onions, celery, carrots, and potatoes, saute for 4-5 minutes before adding garlic for a minute or two; add seasonings, stirring for 2 minutes. Add tomatoes, chicken broth and beans, bring to a slow boil and add chopped kale. Reduce heat to simmer and cook for 30 minutes or until veggies are done.
While that is cooking, cook you pasta and drain. When ready to serve, place about 1/4 cup of the pasta in a soup bowl, ladle soup over the pasta and top with freshly grated Parmesan cheese. I also like cilantro or parsley for garnish.
COOK'S NOTES: This is just a guide. I'm not sure if it's a very good guide. I mostly chop, dice and dump stuff in the pot. Like most soups and stews it is much better made a day ahead and reheated.