My husband loves this vegetarian style, but my kids love to stir in shredded rotisserie chicken.
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 5 cloves garlic, thinly sliced
- 1 small onion, roughly chopped
- 1/4 teaspoon red pepper flakes, or more to taste
- 1 teaspoon finely chopped fresh rosemary
- 6 canned whole San Marzano tomatoes, crushed by hand
- Kosher salt
- 1 cup dried cranberry beans, soaked overnight, drained and rinsed
- 6 cups Zoup Good, Really Good™ Veggie Broth (1 1/2 jars)
- 3 cups water
- 2 bay leaves
- 1 piece parmesan cheese rind,
- 1 cup small pasta, use gluten free if necessary
- 1 bunch Lacinato kale, stems and ribs discarded, leaves chopped into thin ribbons
- 1/4 cup roughly chopped fresh parsley
- 2 tablespoons butter
- Freshly ground pepper
- juice of 1 lemon
- 1/2 cup grated parmesan, and more for topping
- Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and cook 4 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, Zoup Good, Really Good™ Veggie Broth , water, bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
- Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 7 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
- Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.