21Kale 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
  1. 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.
  2. 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.
  3. Remove the pot from the heat, stir in the cilantro and season to taste with lime juice, salt, and pepper before serving.
Nutrition info: cal 200; fat(g) 6; fat cal 50; sat fat(g) 1; protein(g) 11; carbohydrates(g) 29; sodium (mg) 230; cholesterol(mg) 0; fiber(g) 4 I hope you enjoy this recipe as much as I do!