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Amy Scattergood's Cranberry Bean Lacinato Kale And Pasta Soup Recipe

A hearty and flavorful vegetarian soup, inspired by The Wednesday Chef blog! This recipe combines the earthy sweetness of cranberry beans, the peppery bite of lacinato kale, and the comforting texture of pasta for a truly satisfying meal. Perfect for a chilly evening, this vibrant soup is packed with nutrients and bursting with deliciousness.

Prep Time 20 mins
Cook Time 90 mins
Calories 555.5 kcal
Protein 49g
Rating 5.0 (1 Reviews)
Amy Scattergood's Cranberry Bean Lacinato Kale And Pasta Soup 91

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Amy Scattergood's Cranberry Bean Lacinato Kale And Pasta Soup

  • 6 1/2 tablespoons olive oil (1/4 cup + 2 1/2 tablespoons)
  • 2 leeks, white and light green parts, trimmed, halved lengthwise, thinly sliced
  • 2 carrots, peeled and diced
  • 1 onion, diced
  • 1 (10 ounce) package dried cranberry beans, rinsed
  • 1 tablespoon kosher salt, plus a pinch (for puree)
  • 1 bunch lacinato kale (about 1 pound), tough stems removed, leaves chopped
  • 8 ounces orecchiette
  • 1/4 cup fresh sage leaves
  • 1/4 cup fresh parsley leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon Hungarian paprika
  • 2 tablespoons fresh lemon juice
  • Parmesan cheese, for serving (optional)
  • 12 cups water (or vegetable broth)
  • 2 tablespoons bean cooking liquid (reserved from beans)
  • 1 cup cooked cranberry beans (reserved for puree)

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How to Make Amy Scattergood's Cranberry Bean Lacinato Kale And Pasta Soup

  1. Heat 1/4 cup olive oil in a 4-quart soup pot or Dutch oven over medium-low heat.
  2. Add the leeks, carrots, and onion and cook until softened, about 8-10 minutes, stirring occasionally.
  3. Add the drained cranberry beans and 12 cups of water (or vegetable broth).
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  5. Add 1 tablespoon kosher salt.
  6. Continue to simmer, covered, until beans are very tender, about 45-60 minutes more, stirring occasionally.
  7. Remove 1 cup of cooked beans and 2 tablespoons of the bean cooking liquid using a slotted spoon; set aside.
  8. Add the chopped kale to the soup, a few cups at a time, stirring until wilted.
  9. Cover and cook for 8-10 minutes more, or until kale is tender.
  10. Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
  11. In a food processor, combine the reserved beans, bean liquid, sage, parsley, paprika, lemon juice, 2 1/2 tablespoons olive oil, and a pinch of salt.
  12. Blend until smooth. Adjust seasoning as needed.
  13. Stir the cooked pasta into the soup.
  14. Ladle soup into bowls. Top each with about 2 tablespoons of the spiced bean puree.
  15. Grate Parmesan cheese over each bowl (optional) and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

12g

Fat

9g

Carbs

29g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes European Italian Mediterranean Healthy Vegetarian Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Healthy Main Dish Beans Vegetables Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Greens Chard 4 Hours Or Less