Noodle Soup with Kale and White Beans

Noodle Soup with Kale and White Beans
Photo by Scott Phillips


  • 3 medium carrots, peeled and chopped
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 medium red onion, chopped
  • 1 cup broken (2- to 3-inch pieces) dried capellini pasta
  • 1 small bunch kale, ribs removed, leaves roughly chopped (about 6 cups)
  • ¼ cup coarsely chopped fresh cilantro
  • + 3 more ingredients
    • 2 quarts lower-salt chicken broth
    • One 15-oz. can cannellini beans, rinsed and drained
    • 3 Tbs. fresh lime juice; more to taste

Heat 1 Tbs. of the 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....

View full recipe at Fine Cooking


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