Author Notes
Try this fun soup with an Italian twist. It's great as a side dish or main meal no matter where you are. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/italian-style-white-bean-and-kale-soup —Healthline
Ingredients
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1 pound
dried white beans
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8 cups
water
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3 ounces
pancetta, diced
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1
medium onion, diced
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3
carrots, chopped
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2
ribs celery, chopped
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3
cloves garlic, minced
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8 cups
low-sodium chicken broth
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1 tablespoon
chopped fresh rosemary
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4 cups
chopped kale
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1 cup
uncooked mini shaped pasta*
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2
tomatoes, chopped
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3 tablespoons
fresh lemon juice
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1/2 cup
olive oil
Directions
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Rinse, sort, and drain beans. Place beans in a large Dutch oven and water. Bring to a boil and cook for 1 minute. Remove from heat; cover and let stand 1 hour. Drain, reserving beans.
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Cook pancetta in large Dutch oven over medium heat 3 minutes, or just until crisp. Stir in onion, carrots, and celery. Cook over medium heat 8 minutes or until vegetables are tender; add garlic and cook 1 minute. Stir in broth, rosemary, kale, and beans. Bring to a boil over medium-high heat. Reduce heat and simmer 11/2 hours or until beans are tender. Stir in pasta and next 3 ingredients. Cook 6 minutes, or just until pasta is tender.
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Drizzle each serving with 1 Tbsp. olive oil.
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*For testing purposes only, we used DaVinci Alphabet pasta.
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