| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 slices bacon, chopped
- 1 small onion, diced
- 3 carrots, cut into 1/2-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 3/4 teaspoon chopped fresh thyme
- Kosher salt and freshly ground pepper
- 2 cups low-sodium chicken broth
- 1/2 cup grated parmesan, plus 1 small piece rind
- 1 1/2 cups small pasta, such as ditalini (about 8 ounces)
- 1 15-ounce can white beans, drained and rinsed
- 1 cup frozen chopped kale, thawed and squeezed dry
Instructions
- Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. 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.
- Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil. 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. 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.
- 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
Nutrition Facts
| Calories | 499 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 44 milligrams |
| Sodium | 763 milligrams |
| Carbohydrates | 66 grams |
| Dietary Fiber | 9 grams |
| Protein | 23 grams |
Reviews
I’ve made this so many times now with slight variations each time depending on what’s in my frig. Tonight I had some chard and zucchini that I added to the kale, carrots, onion and garlic. I double the carrots and kale/chard. I also add some Italian sausage with the bacon (casings removed and broken up). I always add a little fennel whenever I cook with sausage also. And in addition to plain old thyme, I add some herbs De Provence. Lastly, I like fire roasted diced tomatoes so I add them after I’ve cooked the tomato paste a bit. So versatile. Love this recipe. Kids love it too.
This has become a family favorite. I use fresh kale, equal parts chicken broth & water, and I also cook a couple chicken breasts or thighs in the broth at the beginning, then shred them. Great recipe that is very adaptable.
Delicious and easy. I tweaked it a bit to my liking. Will definitely make it again.
This is a very easy and very tasty soup. I was surprised at the calorie count and sodium so I could be made with something other than bacon. I would also recommend chopping the kale into smaller pieces and cooking that part a little longer .
This soup was delicious. I used homemade chicken broth and two teaspons of chicken granules. I also used dried thyme and fresh kale. I will be making this again!
My husband & I loved this soup. I did have to add more chicken stock/broth to the soup than what the recipe called for. I will make it again!!!!
This was a great comfort soup for the cold weather here in Michigan. I use 6 cups of chicken broth, and added cubed acorn squash instead of carrots. This was an easy recipe, and it was quite tasty.
Awesome soup! I thought the pasta in the soup was weird so now I just use double the amount of white beans. DELISH!!!
I followed a reviewer’s suggestion to use equal amounts of chicken broth and water and would decrease proportion of water even more. Used 2 cups fresh baby kale and added freshly grated imported Pecorino Romano cheese and homemade Parmesan croutons. Delicious!
Well I thought this soup was just great–it was hearty enough for a meal and wonderfully substantial and comfort food at its best.