This easy and satisfying soup is a weeknight favorite. It's made with pantry ingredients (pasta, beans, garlic) - plus fresh thyme and lemon for brightness. This cozy soup is vegan and can easily be made gluten-free. Best of all, it comes together in 30 minutes.
Preheat: Put a rack in the lower-third of the oven, and preheat to 475°F (245°C).
Bake lemons: Place the lemon halves face-down (cut side down) on a baking sheet. Bake on the lower rack until the cut sides are golden brown on the edges, about 20 to 25 minutes. Set aside to cool.
Start soup: Meanwhile, heat grapeseed oil in a large pot over medium-high heat. Add onion, sauté until translucent, about 5 minutes. Add celery and carrots, sauté until they start to soften, about 5 minutes. Add garlic, salt, red pepper flakes. Sauté, stirring constantly, until fragrant, about 1 minute. Add vegetable stock, thyme, and bay leaves. Cover with a lid and bring to a boil.
Cook pasta (in soup): Then, add the pasta to the boiling soup. Stir well to mix. Cook uncovered for 3 minutes less than the package instructions. Add the beans, and cook until pasta is al dente.
Finish soup: Remove and discard the thyme stem and bay leaves. Add kale, stir until wilted. Remove from heat. Carefully squeeze the roasted lemons, one at a time, until you have ¼ cup lemon juice (remove seeds if there are any). Stir lemon juice into the soup (keep the remaining unsqueezed halves for serving). Add pepper to taste (and more salt, if needed). Garnish with parsley and extra lemon halves. Serve with crusty bread if you'd like.
Notes
Red pepper flakes: If you don't want a bit of heat, cut the amount of red pepper flakes in half or leave out entirely.
Vegetable stock: The flavor of the vegetable stock is quite important here! Use your favorite. We love Better than Bouillon Organic Seasoned Vegetable Base.
Romano beans (substitute): Romano beans may also be called Borlotti beans or Cranberry Beans. If not available, substitute with pinto beans or kidney beans.