Ditalini and Kale Soup

This cozy bowl of Ditalini and Kale Soup is exactly what you need on a chilly day. It’s hearty, comforting, and packed with vibrant flavors. The combination of tender ditalini pasta, creamy cannellini beans, earthy kale, and a rich tomato broth makes this soup a total crowd-pleaser.

Topped with a sprinkle of parmesan, a drizzle of olive oil, and a touch of black pepper, this dish is as satisfying to the palate as it is to the eye.

The best part? This soup is incredibly easy to make, and most of the ingredients are pantry staples. It’s perfect for weeknight dinners or meal prep since the flavors only get better as it sits.

Ingredients

Here’s what you’ll need to make this delicious soup – nothing too complicated, don’t worry. You’ve probably got most of these ingredients alreadt:

• 2 tablespoons olive oil (plus more for drizzling)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 cup ditalini pasta
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 2 cups chopped kale, stems removed
• Salt and pepper, to taste
• Parmesan cheese, freshly grated, for garnish
• Fresh parsley, chopped, for garnish (optional)

Feel free to adjust the seasonings or swap ingredients based on what you have in your pantry!

Instructions

Follow these simple steps to create this hearty soup:

1. Sauté the aromatics:
   Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
2. Build the base:
   Add the diced tomatoes and vegetable broth to the pot. Bring to a simmer and let the flavors meld together for about 10 minutes.
3. Cook the pasta:
   Stir in the ditalini pasta and cook for 8–10 minutes, or until just al dente.
4. Add the beans and kale:
   Reduce the heat slightly and stir in the cannellini beans and chopped kale. Simmer for an additional 5 minutes, or until the kale is tender.
5. Season and serve:
   Taste the soup and adjust the seasoning with salt and pepper. Ladle it into bowls, and finish each serving with a sprinkle of parmesan cheese, a drizzle of olive oil, and a pinch of freshly ground black pepper. Garnish with fresh parsley if desired.

Tweaks and Additions

Here are some fun ways to customize this soup to your liking:

• Make it meaty:
  Add cooked Italian sausage or shredded rotisserie chicken for a protein boost. You could also fry off some cubes of pancetta at the start.
• Swap the greens:
  No kale? Use spinach, Swiss chard, or even arugula for a slightly different flavor.
• Boost the veggies:
  Throw in chopped carrots, celery, or zucchini for added texture and nutrients. Even a handful of peas will up the veg count!
• Go gluten-free:
  Replace the ditalini with your favorite gluten-free pasta or rice.
• Spice it up:
  Add a splash of hot sauce or an extra pinch of red pepper flakes for more heat.
• Herb it up:
  Stir in fresh basil or thyme for an extra layer of flavor. A bay leaf added with the stock can also give it some extra body.

This soup is endlessly versatile and oh-so-satisfying. Pair it with crusty bread for the ultimate comfort meal. Enjoy!