Green pasta and bean agents
Step 1
Location 1 clove of garlic, smashedAnd ½ large bundle of kale, ribs and stems removed, blades roughly choppedIn a mixer and with 2 cups of boiling water. Mix until they are smooth; Set the puree aside.
Step 2
heat 3 el. Olive oil outdoor virgin In a medium heavy pot over Mittelhooch. Add 1 middle onion, roughly choppedand season with Kosher salt. Let it cook for about 4 minutes with occasional stirring. Add 3 cloves of garlic, thinly cutAnd ½ tl. Crushed red pepper flakes; Season with Freshly ground black pepper. Often stir until it is fragrant about 1 minute. Add 4 cups of low satrium vegetable brothPresent 1½ tl. Diamond crystal or 1 tl. Morton Kosher’s saltand bring 3 cups of water and boil. Add 12 oz. Whole grain pasta And cook with occasional stirring until it is very dent, about 2 minutes less than packing instructions. Add Two 15.5-a-AM. Doses white beans, rinsedPresent 2 oz. Parmesan, finely gratedand remain ½ large bundle of kale, ribs and stems removed, blades roughly chopped. Reduce the heat to funds and cook with occasional stirring until the kale is tender and the beans are heated by about 2 minutes. Pour in a reserved puree and cook it with occasional stirring until the color is still alive, about 1 minute. Take off the stove and stir in 3 el. Fresh lemon juice.
Step 3
Draw soup in bowls; drizzle with Simple milk yogurt And season with black pepper.
