Kale and White bean soup with noodles (serves 6-8)
Ingredients:
- 2 Tbs. extra virgin olive oil
- 3 medium carrots, peeled and chopped
- 1 medium red onion, chopped
- 1 cup broken (2-3in pieces) dried capellini pasta (I use brown rice pasta)
- 2 quarts organic low sodium chicken broth
- 1 small bunch kale, ribs removed, leaves roughly chopped
- 1 15-oz can organic cannellini beans, rinsed and drained
- 3 Tbs. fresh lime juice; more to taste
- Kosher salt and fresh ground black pepper
- 1/4 cup coarsely chopped fresh cilantro
- Heat 1 Tbs. of the oil in a large pot over med-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 1Tbs. oil in the pot over med-high heat. Add the pasta and cook, stirring often, until dark golden-brown, 3-4 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.
