Noodle Soup with Kale and White Beans
by Liz Pearson
If you can find fideo noodles in the Latin section of your supermarket, try them in place of the capellini.
Serves 6-8
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
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.
Serving Suggestions
A light and crunchy
Jícama, Avocado, Radish & Orange Salad is a nice counterpoint to the hearty soup.
nutrition information (per serving):
Calories
(kcal):
200;
Fat
(g):
6;
Fat Calories
(kcal):
50;
Saturated Fat
(g):
1;
Protein
(g):
11;
Monounsaturated Fat
(g):
3;
Carbohydrates
(g):
29;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
230;
Cholesterol
(mg):
0;
Fiber
(g):
4;
photo: Scott Phillips
From Fine Cooking 102
, pp. 106
October 29, 2009
