Tomato and White Bean Soup with Parmesan

Soup weather has officially begun. Which means that I probably won’t be leaving my house or the couch for the next few months. I mean, I’ll still have to make my weekly trips to the grocery store, and I’ll probably step out for brunch on the weekend, but besides that, you’ll be able to find me at home in the kitchen making large batches of stews and soups or on the couch watching reruns of the Great British Bakeoff.

This time of year brings a mix of emotions. I am simultaneously excited for Thanksgiving and the holidays. Excited to be able to batch make meals, which seems appropriate for the season, but I still find myself dreaming of warm summer nights with walks to the ice cream shop. I do enjoy a pumpkin latte here and there, but I think that my heart and soul always longs for the summer.

My usual coping strategies for dealing with the end of summer is holiday baking/decorating. This year, we will be staying in Seattle for the holidays, which I am very excited about, and we’ll definitely be making big pots of cozy soup, hanging garland, and being overall very festive.

Right now we are on a soup kick. I love how easy and simple they are to make, and how a pot can last a few days in the fridge. Sebastian also really loves soup, and I find it a great way to get in those extra veggies. Who am I kidding. Veggies period. This soup is a mix of some of my favorite ingredients - pasta, cheese, and tomatoes. It’s hearty and rich, but still feels healthy. Pair it with a nice loaf of fresh bread, and now we’re talking about the prefect meal.

TOMATO AND WHITE BEAN SOUP WITH PARMESAN

serves 6 / prep time: 10 minutes / cooking time: 40 minutes

INGREDIENTS

2 tbsp unsalted butter

1/2 yellow or sweet onion, chopped

2 large carrots, peeled and sliced

1/2 tsp chili flakes (add extra if you prefer it more spicy)

2 cans white beans, drained and rinsed

1 - 28 oz can of diced tomatoes

4 cups broth

1/2 cup dry Ditalini pasta (elbo

w pasta will also work)

2 cups chopped kale

1/2 cup grated Parmesan cheese + extra for topping

salt and pepper to taste

DIRECTIONS

In a large soup pot, heat the butter on medium. Add the onions, carrots, and chili flakes and cook until the onion are translucent and begin to caramelize.

Add the beans, diced tomatoes, and broth, and bring to a simmer. Simmer for 20 minutes.

Add the dry pasta, kale, and Parmesan cheese. Continue to simmer until the pasta is cooked and the kale has softened.

Season with salt and pepper.

Serve warm with grated Parmesan cheese on top.

Can be stored in the fridge for 4-5 days.