Pasta, Kale and White Bean Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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. 
  2. 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. 
  3. 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