Directions

• Grab a large pot (I like to use a big cast iron pot). * If you want to add sausage to the soup, squeeze it out of its casing into the pot. Break up into pieces with utensil and cook over medium heat until it is cooked through.
• In the pot over medium heat; add olive oil, diced onion and pinch of salt. Let the onions sweat for 2-3. minutes until they become more translucent in colour.
• To the pot, add garlic, carrots, celery and another pinch salt. Continue to sweat for 2-3 minutes until they start to soften.
• Add rosemary, thyme, red pepper flakes, salt and pepper and stir for 30 seconds to bloom the spices (aka make more flavourful).
• Add the broth and bring it to a boil.
• Once boiling, add the kale, white beans and miso paste and turn it down to simmer. Ensure to break up the miso paste so it mixes in. Cover and let simmer on low for 15-30 mins. The longer you simmer, the more flavourful it becomes. I will sometimes let it simmer for over an hour (you may have to top up the water if you do this).
• Raise the heat and bring it back to a boil. Add your pasta into the soup and cook according to package instructions.
• Enjoy! Goes great with a toasty piece of sourdough bread + butter.