Pasta, Kale and White Bean Soup

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 slices bacon, chopped
  • 1 small onion, diced
  • 3 carrots, cut into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3/4 teaspoon chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 2 cups low-sodium chicken broth
  • 1/2 cup grated parmesan, plus 1 small piece rind
  • 1 1/2 cups small pasta, such as ditalini (about 8 ounces)
  • 1 15 -ounce can white beans, drained and rinsed
  • 1 cup frozen chopped kale, thawed and squeezed dry
Directions

Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. 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. Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil.

Add the pasta and beans and cook, uncovered, 5 minutes. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper. Ladle into bowls and top with the remaining cheese.


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    This recipe is featured in:

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