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Noodle Soup with Kale and White Beans

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Serves 6-8

  • by Liz Pearson 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 (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

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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