Email
Print
Ingredients
For 8 Serving(s)
pinto-bean-kale-and-pasta-soup
- 1/4 c olive oil
- 2 leeks
- 2 carrots
- 1 onion
- 3 c dried pinto beans
- kosher salt
- 2 bn kale
- 3 c dried orecchiette pasta
- 1 T minced sage
- 1/2 c chopped parsley
- 1 1/2 T smoked paprika
- 1 1/2 T paprika
- 1/4 t lemon juice
- grated Parmesan
Pinto Bean, Kale, and Pasta Soup Directions
- Heat ¼ cup of the olive oil in a 4-quart soup pot over medium-low heat, and cook the leeks, carrots, and onion until just softened, 8-10 minutes. Add the dried beans and 12 cups of water. Raise the heat to high and bring to a simmer. Reduce heat to low, and cover the pot. Cook, stirring occasionally for 45 mintues. Add 1 tablespoon of kosher salt. Continue cooking, covered, stirring occasionally, until the beans are just soft, about 45 minutes to 1 hour.
- Use a slotted spoon to remove 1 cup of the beans and set aside. Scoop out 2 tablespoons of bean liquor and set aside. Add the kale to the soup pot, and stir until wilted. Cover and continue to cook for 8-10 minutes, until the greens are tender. Remove from heat.
- Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Place the reserved beans, reserved liquor, sage, parsley, both paprikas, lemon juice, remaining 2 ½ tablespoons of olive oil, and a pinch of salt in the bowl of a food processor. Blend until smooth, then taste and adjust seasoning as needed. Add more bean liquor if needed.
- Just before serving, fold the cooked pasta into the soup. Ladle into bowls and serve topped with a couple tablespoons of the bean purée and grated Parmesan, if using. Serve hot.