Super green, super comforting. This soup is packed with simple ingredients and aromatics and comes together quickly. Topping each bowl with Forager Project® Parmesan and pesto adds flavor and indulgence that will keep you coming back for more.


  • 1 cup tubetti or other small pasta or gluten-free pasta
  • 2 tablespoons olive oil
  • 1 onion, small to medium size, diced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme
  • Salt and pepper, to taste
  • 3 cups kale, or other hearty green, stems removed and chopped
  • 2 cups white beans
  • 8 cups vegetable broth
  • 8 tablespoons Basil and Kale Pesto
  • 8 tablespoons Forager Project® Parmesan
  • 4 tablespoons green onion, sliced


Boil water in a small to medium sized pot to cook your pasta separately. Cooking pasta directly in the soup can absorb too much of your yummy broth and make the soup starchy. When the pasta is finished cooking, strain, rinse with cool water and set side.

Set a soup pot over medium-low heat and add the olive oil. Once the oil is warm, add chopped onion, cook and stir for 2-3 minutes and then add rosemary and thyme (or a bit of whichever fresh or dry herbs you have on hand).

Add your kale along with a pinch of salt and a few grinds of pepper. Allow the greens to begin to cook down and then add the white beans and vegetable broth.

Let the soup heat up and come together. Taste for seasoning and add salt or pepper, if needed. After seasoning, add your already cooked pasta.

Ladle the soup into bowls and top each with a generous swirl of pesto, a couple big pinches of parmesan, and a sprinkling of green onion.


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