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Pasta and Bean Soup with Kale

Yields1 Serving

 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
1

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

2

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

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

4

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

5

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

6

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!

Nutrition Facts

1 servings

Serving size

8 servings

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.