Noodle Soup With Kale And White Beans

Noodle Soup With Kale And White Beans

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

2 quarts lower-salt chicken broth

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

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

3 tbs. fresh lime juice; more to taste kosher salt and freshly ground black pepper

1 cup coarsely chopped fresh Cilantro

1. Heat 1 Tbs. of 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 carrot and onion, 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, carrot, 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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