Pasta and Bean Soup with Kale

Pasta and Bean Soup with Kale

Recipe Rating: 3.50727
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.

  • 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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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, 210mg sodium, 46g carbohydrates, (13 g 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.