My Recipe Box

Noodle Soup with Kale and White Beans


Serves 6-8

  • by from Fine Cooking
    Issue 102

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

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

Photo: Scott Phillips

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.

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 he’d 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 won’t be making it again, but I recommend it to those who like kale and are not afflicted with IBS.

Thought it was ok. Not the usual stunning recipes I get from FC. It was tasty just not anything out of this world. Added some leftover shredded chicken to it which made it slightly more substantial. Good way to use up kale!

Delightful! I used beet greens instead of the kale.

WOW. sooo good. the steps make all the difference. I didnt use white beans and still made for a great hearty healthy soup with a nice tang.

Tasty and easy to make. This is the first time my husband actually enjoyed eating kale.

I am not into broth soups, but I had all of the ingredients for this recipe. It was actually quite good.

My husabnd and son loved this. I had a little bit of smoked pork chop in the refrigerator, so I diced it and threw it in, but it would have been delicious without it. I also used Great Northern beans, because that's what I had.

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