about 1 year ago
A hearty soup chock full of beans and greens, this Italian classic features dried cranberry beans, also called borlotti beans. Their red-flecked skin turns pinkish-white when cooked.
Serves 6 to 8
- 1 1/2 cup dried cranberry beans (also known as borlotti beans)
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, thinly sliced
- 1 rib celery, thinly sliced
- 1 quart low-sodium vegetable broth
- 1 can diced tomatoes
- 1/4 teaspoon fine sea salt
- 1 cup small pasta, such as cavatelli or elbow macaroni
- 1 bunch kale, thick stems discarded, leaves sliced
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 and cook until tender, about 8 minutes. Stir in drained beans, broth, 2 cups water, tomatoes and salt and bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer 5 minutes longer.
- 165 calories
- 2g total fat
- 0g saturated fat
- 0mg cholesterol
- 570mg sodium
- 30g carbohydrate (5g dietary fiber, 3g sugar)
- 8g protein