UA Cooperative Extension

Pasta and Bean Soup with Kale

April 29, 2021

  • Yields: 8 servings

Ingredients

1½ cups dried black beans

1 tablespoon extra-virgin olive oil

1 medium yellow onion, chopped

2 fresh garlic cloves, finely chopped

1 large carrot, thinly sliced

1 rib celery, thinly sliced

4 cups low-sodium vegetable broth

1 14.5-ounce can low-sodium diced tomatoes

¼ teaspoon salt

1 cup small pasta, such as elbow macaroni

2 cups kale

Directions

1.Wash hands with soap and warm water. Wash produce well and chop as directed.

2.Place beans in a large bowl with enough cold water to cover. Let soak overnight. Drain and rinse soaked beans and transfer to a large pot.

3.Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface.

4.Reduce heat, cover and simmer until beans are tender, 35 to 45 minutes. Drain and set aside.

5.In a large saucepot, heat oil over medium heat. Add onion, garlic, carrot and celery. Cook until tender, about 8 minutes.

6.Stir in drained beans, broth, 2 cups water, tomatoes and salt. Bring to a boil. 7.Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. 8.Stir in kale and simmer 5 minutes longer. Serve immediately. Enjoy!

00:00

Nutrition Facts

Serving Size1 cup
Calories186
Sodium1658mg
Iron3mg
Protein9g
Cholesterol0mg
Sugar0g
Total Fat2.5g
Saturated Fat0g
Folate145mcg
Calcium60mg
Total Carbohydrates32g
Dietary Fiber10g