Pasta and Bean Soup with Kale
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.
|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 (14.5-ounce) can||diced tomato|
|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.