In Season Three of Homemade Live!, nutritionist Joy Bauer joins chef Joel Gamoran to prepare this feel-good dish.

Serves 12

Support for GBH is provided by:
Become a GBH sponsor

INGREDIENTS

  • 1 large yellow onion, finely diced (2 cups)
  • 2 medium carrots, chopped into ½ inch pieces (1 cup)
  • 2 large celery stalks, sliced ¼-inch-thick on a diagonal (~¾ cup)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 large cloves garlic, minced (or 1 teaspoon garlic powder)
  • 3 to 4 tablespoons tomato paste
  • 1 (14 ounce) can diced tomatoes, with liquid
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 8 cups reduced-sodium vegetable broth
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon crushed red pepper flakes,, optional for heat
  • ¼ teaspoon dried parsley
  • 2 bay leaves
  • ¾ pound green beans, ends trimmed and cut into 2-inch pieces (~ 2½ cups)
  • 4 to 5 cups chopped kale leaves, tough stems removed
  • 1 cup dry whole-grain pasta, such as elbows, shells, rotini or penne
  • ½ cup torn fresh basil, optional for garnish

TO PREPARE

STEP ONE. Soften the aromatics: Liberally mist the bottom of a large pot or Dutch oven with nonstick oil spray and warm over medium heat. Add the onion, carrots, celery, salt and black pepper, and cook for about 6 minutes, stirring occasionally, until the vegetables start to soften. Add the garlic and tomato paste and cook for another minute, or until the garlic is fragrant.

STEP TWO. Add liquids and spices: Stir in the canned diced tomatoes (with liquid), beans, broth, thyme, rosemary, parsley, red pepper flakes, and bay leaves and bring to a boil. Reduce the heat to low and simmer for 45 minutes uncovered.

STEP THREE. Cook the pasta: While the soup is simmering, cook the pasta according to package directions (minus 1 to 2 minutes from what’s instructed for al dente, since the pasta will continue to cook once added to the soup). Drain the pasta, and rinse with cold water to stop the cooking. Set aside.

STEP FOUR. Finish with the greens: When the soup is done simmering, remove the bay leaves, and add the green beans and kale. Stir to combine and continue to simmer for a final 4 minutes, or until the green beans have slightly softened and the kale is wilted. Mix in the cooked pasta and season with extra salt and pepper to taste. Garnish with fresh basil right before serving.