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Recipe

Noodle Soup with Kale and White Beans

Scott Phillips

Servings: 6-8

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

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)
  • One 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

Nutritional Information

      Calories (kcal) : 200
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 0
      Sodium (mg): 230
      Carbohydrates (g): 29
      Fiber (g): 4
      Protein (g): 11

Preparation

  • 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.

    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 onions, 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.

    Remove the pot from the heat, stir in the cilantro and season to taste with lime juice, salt, and pepper before serving.

A light and crunchy Jícama, Avocado, Radish & Orange Salad is a nice counterpoint to the hearty soup.
 

Reviews

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Reviews

  • brava313 | 06/18/2016

    I followed this recipe as written, making no additions or substitutions, except that I halved all the ingredients. It made a quick-and-easy soup with a flavorful broth, but we still don't like kale. After having been simmered for 10 minutes, the kale was quite tough. It would have taken at least another half hour to soften, and I didn't want to overcook the other ingredients, so I proceeded with the recipe and ladled it up. My husband, mindful that green leafy vegetables are good for him, stoically ate all his kale first, to get it over with. When I asked my brother-in-law whether hed be willing to have this soup again, he replied grudgingly he would, provided I left out the kale. As for me, I was laid low with a terrific two-day bellyache after eating this soup. I wont be making it again, but I recommend it to those who like kale and are not afflicted with IBS.

  • grlup | 04/07/2016

    Easy and tasty. Nice warming soup on a cold day. The type of kale used probably affects the outcome. I'd suggest using dinosaur, black, or Tuscan kale, etc. and not the more fibrous kale type with the ruffled leaves.

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