Need to try this next week! Yahooo
1½ cups dried beans*
1 Tbsp extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 large carrot (or 2-3 small), thinly sliced
1 rib celery, thinly sliced
1 quart (32 oz) low-sodium vegetable broth
1 (14.5 oz) can diced tomatoes
sea salt to taste*
¼ tsp black pepper*
½ tsp chili powder*
¼ tsp cayenne pepper*
¼ tsp ground mustard*
1 cup small gluten-free pasta, such as cavatelli or elbow macaroni
1 bunch kale, thick stems discarded, leaves sliced*
Place dried beans in a large bowl with 6 cups of water. Let soak overnight. (Optionally, you can quick soak the beans by placing the beans and water in a heavy pan, bring to a boil, cook for 2 minutes, then cover, remove from heat and let stand for 1 hour.)
Drain and rinse the soaked beans and transfer to a large pot. Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer until beans are tender, 30 to 45 minutes. Drain and set aside.
In a large pot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes.
Stir in drained beans, broth, 2 cups water, tomatoes and seasonings; bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer about 5 minutes longer. If soup is too thick, add water a cup at a time until desired consistency is achieved. Adjust seasonings as needed.