Pasta, Kale and White Bean Soup

Ingredients

• 3 slices bacon chopped
• 15 ounce beans white drained and rinsed canned
• 3  carrots cut into 1/2-inch pieces
• 0.8 teaspoon thyme leaves fresh chopped
• 2 cloves garlic minced
• 1 cup kale frozen dry thawed chopped
• 4 servings kosher salt and pepper freshly ground
• 2 cups chicken broth low-sodium
• 1 small onion diced
• 0.5 cup parmesan grated
• 1.5 cups soup noodles such as ditalini ( 8 ounces)
• 1 tablespoon tomato paste 

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes.
2. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes.
3. Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes.
4. Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil.
5. Add the pasta and beans and cook, uncovered, 5 minutes. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes.
6. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper. Ladle into bowls and top with the remaining cheese.
7. Per Serving: Calories: 499; Total Fat: 16 grams; Saturated Fat: 6 grams; Protein: 23 grams; Total carbohydrates: 66 grams; Sugar: grams; Fiber: 9 grams; Cholesterol: 44 milligrams; Sodium: 763 milligrams
8. Photograph by Christopher Testani