Pasta, Kale And White Bean Soup
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
45
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 small
Onion (diced)2 cloves
Garlic (minced)1 tbsp
Tomato Paste3 tsp
Thyme (chopped fresh)2 cups
Chicken Broth (low-sodium)1.5 cups
Pasta (small)Directions:
1
Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes
2
Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes
3
Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes
4
Add the chicken broth, 6 cups water and the parmesan rind
5
Increase the heat to high; cover and bring to a boil
6
Add the pasta and beans and cook, uncovered, 5 minutes
7
Reduce the heat to medium and add the kale
8
Simmer, uncovered, until slightly thickened, about 7 minutes
9
Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper
10
Ladle into bowls and top with the remaining cheese
11
Per Serving: Calories: 499; Total Fat: 16 grams; Saturated Fat: 6 grams; Protein: 23 grams; Total carbohydrates: 66 grams; Sugar: grams; Fiber: 9 grams; Cholesterol: 44 milligrams; Sodium: 763 milligrams Photograph by Christopher Testani