Pasta and Bean Soup with Kale
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.
Ingredients:
| 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 tomato |
| 1/4 teaspoon | fine sea salt |
| 1 cup | small pasta, such as cavatelli or elbow macaroni |
| 1 bunch | kale, thick stems discarded, leaves sliced |
Directions:
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.
Source: wholefoodsmarket.com
