Noodle Soup With Kale And White Beans

Noodle Soup with Kale and White Beans is a delicious and comforting dish that combines the flavors of hearty vegetables, tender pasta, and creamy beans. This soup is packed with nutritious ingredients and offers a satisfying meal option for any time of the year.

To make this soup, start by sautéing carrots and onions in olive oil until they become soft and golden brown. This step helps to enhance the flavors of the vegetables and adds a rich aroma to the soup. Once the carrots and onions are cooked, set them aside.

Next, brown the capellini pasta in the pot until it turns a dark golden color. This simple technique adds a nutty and toasty flavor to the pasta, giving the soup an extra depth of taste. Pour in the chicken broth and scrape the bottom of the pot to release any flavorful bits that may have stuck to it.

Return the carrots and onions to the pot, along with kale, cannellini beans, lime juice, salt, and pepper. Bring the soup to a boil and then reduce the heat to a simmer. Allow the soup to cook until the kale, carrots, and pasta are tender, infusing the broth with their flavors.

Before serving, stir in fresh cilantro, which adds a burst of freshness and a touch of herbal fragrance to the soup. Adjust the seasoning with additional lime juice, salt, and pepper to suit your taste preferences.

This noodle soup is a complete and nourishing meal on its own, providing a balance of vegetables, protein from the beans, and carbohydrates from the pasta. It is a versatile recipe that can be easily customized by adding other vegetables or protein sources. Whether enjoyed as a comforting lunch or a light dinner, this soup is sure to warm you up and leave you feeling satisfied.

SERVES: 6

INGREDIENTS:

• 2 Tbs. extra-virgin olive oil
• 3 medium carrots, peeled and chopped
• 1 medium red onion, chopped
• 1 cup broken (2- to 3-inch pieces) dried capellini pasta
• 2 quarts lower-salt chicken broth
• 1 small bunch kale, ribs removed, leaves roughly chopped (about 6 cups)
• 1 15-oz. can cannellini beans, rinsed and drained
• 3 Tbs. fresh lime juice; more to taste
• Kosher salt and freshly ground black pepper
• 1/4 cup coarsely chopped fresh cilantro

INSTRUCTIONS:

1. Heat 1 Tbs. of the oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until the onion is soft and just golden brown, about 10 minutes. With a rubber spatula, scrape the vegetables into a medium bowl and set aside. If necessary, wipe the pot clean.
2. Heat the remaining 1 Tbs. oil in the pot over medium-high heat. Add the pasta and cook, stirring often, until dark golden brown, 3 to 4 minutes. Add the broth and stir, scraping the bottom of the pot to release any stuck-on pasta. Add the carrots and onion, kale, beans, lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium-low and simmer until the kale, carrots, and pasta are tender, 8 to 10 minutes.
3. Remove the pot from the heat, stir in the cilantro, and season to taste with lime juice, salt, and pepper before serving.

NUTRITIONAL INFORMATION:

PER SERVING

• 200 CALORIES | 11G PROTEIN | 29G CARB | 6G TOTAL FAT | 1G SAT FAT |
  3G MONO FAT | 1G POLY FAT | 0MG CHOL | 230MG SODIUM | 4G FIBER

NOTE:

• If you can find fideo noodles in the Latin section of your supermarket, try them in place of the capellini.