Prep Time: 25 minutes
Cook Time: 30 minutes
Yields: 6-8 servings
2 teaspoons olive oil
1 medium onion, chopped
3 medium carrots, cut into ½” slices
3 cloves garlic, chopped
1 (32 ounce) can diced fire-roasted tomatoes
6 cups low-sodium organic vegetable or chicken stock
½ teaspoon dried thyme
1 bay leaf
½ cup dried elbow pasta
4 cups roughly chopped kale
2 medium zucchini, cut into ½-inch pieces, about 2 ½ cups
1 can white beans, rinsed and drained
2 cups diced leftover turkey or chicken
1 tablespoon balsamic vinegar
Freshly grated Parmesan cheese for garnish
1 small clove garlic, chopped
2 cup fresh basil leaves
1/3 cup olive oil
FIRST Heat oil in a large Dutch oven over medium-high heat. Add onion and carrots and sauté until slightly tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in tomatoes, stock, thyme, and bay leaf. Bring to a boil, reduce heat, and simmer for 20 minutes.
NEXT While soup is cooking, puree garlic and basil in a food processor. With motor running, slowly add olive oil until smooth; set aside.
LAST Add pasta to soup and simmer for 5 minutes. Stir in kale, zucchini, beans, turkey, and vinegar. Cook until zucchini is tender, about 5 more minutes. Season to taste with salt and pepper. Ladle soup into bowls and top with a teaspoon of basil pistou.