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Pinto Bean, Kale, and Pasta Soup


This is just the kind of soup to make at the beginning of the week for lunches. It’s hearty enough to keep for several days, and is so delicious you won’t tire of it.



For 8 Serving(s)


  • 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

  1. 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.
  3. 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.
  5. Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
  7. 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.
  9. 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.

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