Ingredients
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5 cloves garlic, minced
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3 tablespoons extra-virgin olive oil, divided
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1 cup cubed whole-grain rustic bread
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1 cup chopped leek, white and light green parts only, rinsed well
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1 cup chopped carrots
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3 cups low-sodium vegetable broth
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3 cups water
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¾ teaspoon kosher salt
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1 cup ditalini pasta or other small pasta
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10 ounces zucchini (about 1 medium), halved lengthwise and thinly sliced
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1 (15 ounce) can no-salt-added cannellini beans, rinsed
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3 cups fresh baby kale or chopped kale
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1 cup frozen peas, thawed
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½ teaspoon ground pepper
Directions
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Preheat oven to 350 degrees F. Cook garlic and 2 tablespoons oil in a medium skillet over medium heat, stirring constantly, until the garlic is softened, 3 to 4 minutes. Add bread; toss to coat. Spread the mixture evenly on a baking sheet. Bake until toasted, 8 to 10 minutes.
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Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add leek and carrots; cook, stirring occasionally, until softened, 5 to 6 minutes. Add broth, water and salt; cover and bring to a boil over high heat. Add pasta and reduce heat to medium-high; cook uncovered, stirring often, for 5 minutes. Add zucchini; cook, stirring occasionally, until the pasta is al dente, about 5 minutes. Stir in beans, kale, peas and pepper. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Ladle the soup evenly into 6 bowls; sprinkle with the croutons.
