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.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
260
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.