Pasta and Bean Soup with Kale

Serves: 6

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.

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