Name: Pasta and Bean Soup with Kale
Yield: 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

CategoryDinner, Lunch, Vegetables, Winter

Vegetarian minestrone italian soup made with fresh vegetables, pasta and beans. Light gray background, top view

Yields8 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

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

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.

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

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

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

Stir in drained beans, broth, 2 cups water, tomatoes and salt. Bring to a boil.

Add pasta and cook, stirring occasionally, until just tender, about 10 minutes.

Stir in kale and simmer 5 minutes longer. Serve immediately. Enjoy!

Nutrition Facts

8 servings

Serving size

1 cup

Amount per serving
Calories186

% Daily Value *
Total Fat 25g33%
Saturated Fat 0g
Cholesterol 0mg
Sodium 1658mg73%
Total Carbohydrate 32g12%
Dietary Fiber 10g36%
Total Sugars 0g
Protein 9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.