Pasta and Bean Soup with Kale
4

Serves 6 to 8

A hearty soup chock full of beans and greens, this Italian classic features dried cranberry beans, also called borlotti beans. Their red-flecked skin turns pinkish-white when cooked.

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    Ingredients: 
    • 1 1/2 cup dried cranberry beans (also known as borlotti beans)
    • 1 tablespoon extra-virgin olive oil
    • 1 medium yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 large carrot, thinly sliced
    • 1 rib celery, thinly sliced
    • 1 quart low-sodium vegetable broth
    • 1 (14.5 ounce) can diced tomatoes
    • 1/4 teaspoon fine sea salt
    • 1 cup small pasta, such as cavatelli or elbow macaroni
    • 1 bunch kale, thick stems discarded, leaves sliced
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    Method: 

    Place beans in a large bowl with enough cold water to cover. Let soak overnight. Drain and rinse soaked beans and transfer to a large pot. Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, until beans are tender, 35 to 45 minutes. Drain and set aside.

    In a large saucepot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes. Stir in drained beans, broth, 2 cups water, tomatoes and salt and bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer 5 minutes longer.

    Nutritional Info: 
    Per Serving:260 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 46g carbohydrate (13g dietary fiber, 6g sugar), 12g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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