Capelin And Kale Soup (Recipe)

Capelin And Kale Soup

 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 capelins pasta

2 quarts homemade or lower salt chicken broth

1 small bunch kale, ribs removed, and leaves roughly chopped (about 6 cups)

1 15-oz. can cannellini beans, rinsed and drained

3 Tbs. freshly squeezed lime juice; more to taste kosher salt and freshly ground black pepper

1 cup coarsely chopped fresh Cilantro

1. 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.

2. 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 tsp. salt, and 1 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.

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

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