2 tablespoons extra-virgin olive oil 1 medium leek, thinly sliced 1 medium yellow onion, chopped 2 medium carrots, scrubbed and chopped 2 medium stalks celery, chopped 2 medium parsnips, peeled and chopped 3 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon ground pepper, plus more for garnish 1 large bunch curly kale, stemmed and roughly chopped 8 cups reduced-sodium vegetable broth or no-chicken broth 12 ounces whole-wheat farfalle pasta or elbow macaroni 2 (14-ounce) cans no-salt-added cannellini beans, rinsed, divided 1 cup water Chopped fresh flat-leaf parsley for garnish
STEP-1
Heat oil in a large pot or Dutch oven over medium heat. Add leek; cook, stirring often, until very tender, about 10 minutes. Add onion, carrots, celery and parsnips; cook, stirring occasionally, until the vegetables are slightly tender, 6 to 8 minutes.
STEP-2
Stir in garlic, oregano, salt and pepper; cook, undisturbed, until fragrant, about 1 minute. Add kale; cook, stirring often, until it's just starting to wilt, about 2 minutes.
STEP-3
Pour in broth; bring to a boil over medium heat. Cover, reduce heat to medium-low and simmer, stirring occasionally, until the kale is tender, about 20 minutes.
STEP-4
Meanwhile, bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and set aside.
STEP-5
Mash half of the beans in a medium bowl with a fork or potato masher until a chunky paste forms. Stir the mashed beans, the remaining whole beans and 1 cup water into the soup.
STEP-6
Cook over medium-high heat, undisturbed, until warmed through, about 5 minutes. Divide the pasta among 6 bowls; ladle the soup over the pasta. Garnish with parsley and additional pepper, if desired.