Close
Photo: Photographer: Jen Causey, Food Stylist: Ali Ramee
Active Time:35 minsTotal Time:55 minsServings:6Jump to Nutrition Facts
Active Time:35 minsTotal Time:55 minsServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1mediumleek, thinly sliced1mediumyellow onion, chopped2mediumcarrots, scrubbed and chopped2mediumstalks celery, chopped2mediumparsnips, peeled and chopped3cloves garlic, minced1teaspoondried oregano1teaspoonsalt½teaspoonground pepper, plus more for garnish1largebunch curly kale, stemmed and roughly chopped8cupsreduced-sodium vegetable brothorno-chicken broth12ounceswhole-wheat farfalle pastaorelbow macaroni2(14-ounce) cansno-salt-added cannellini beans, rinsed, divided1cupwaterChopped fresh flat-leaf parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1mediumleek, thinly sliced
1mediumyellow onion, chopped
2mediumcarrots, scrubbed and chopped
2mediumstalks celery, chopped
2mediumparsnips, peeled and chopped
3cloves garlic, minced
1teaspoondried oregano
1teaspoonsalt
½teaspoonground pepper, plus more for garnish
1largebunch curly kale, stemmed and roughly chopped
8cupsreduced-sodium vegetable brothorno-chicken broth
12ounceswhole-wheat farfalle pastaorelbow macaroni
2(14-ounce) cansno-salt-added cannellini beans, rinsed, divided
1cupwater
Chopped fresh flat-leaf parsley for garnish
DirectionsHeat oil in a large pot or Dutch oven over medium heat. Add leek; cook, stirring often, until very tender, about 10 minutes. Add onion, carrots, celery and parsnips; cook, stirring occasionally, until the vegetables are slightly tender, 6 to 8 minutes. Stir in garlic, oregano, salt and pepper; cook, undisturbed, until fragrant, about 1 minute. Add kale; cook, stirring often, until it’s just starting to wilt, about 2 minutes. Pour in broth; bring to a boil over medium heat. Cover, reduce heat to medium-low and simmer, stirring occasionally, until the kale is tender, about 20 minutes.Meanwhile, bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and set aside.Mash half of the beans in a medium bowl with a fork or potato masher until a chunky paste forms. Stir the mashed beans, the remaining whole beans and 1 cup water into the soup. Cook over medium-high heat, undisturbed, until warmed through, about 5 minutes. Divide the pasta among 6 bowls; ladle the soup over the pasta. Garnish with parsley and additional pepper, if desired.To make aheadRefrigerate in an airtight container for up to 3 days.Originally appeared: EatingWell.com, October 2022
Directions
Heat oil in a large pot or Dutch oven over medium heat. Add leek; cook, stirring often, until very tender, about 10 minutes. Add onion, carrots, celery and parsnips; cook, stirring occasionally, until the vegetables are slightly tender, 6 to 8 minutes. Stir in garlic, oregano, salt and pepper; cook, undisturbed, until fragrant, about 1 minute. Add kale; cook, stirring often, until it’s just starting to wilt, about 2 minutes. Pour in broth; bring to a boil over medium heat. Cover, reduce heat to medium-low and simmer, stirring occasionally, until the kale is tender, about 20 minutes.Meanwhile, bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and set aside.Mash half of the beans in a medium bowl with a fork or potato masher until a chunky paste forms. Stir the mashed beans, the remaining whole beans and 1 cup water into the soup. Cook over medium-high heat, undisturbed, until warmed through, about 5 minutes. Divide the pasta among 6 bowls; ladle the soup over the pasta. Garnish with parsley and additional pepper, if desired.To make aheadRefrigerate in an airtight container for up to 3 days.
Heat oil in a large pot or Dutch oven over medium heat. Add leek; cook, stirring often, until very tender, about 10 minutes. Add onion, carrots, celery and parsnips; cook, stirring occasionally, until the vegetables are slightly tender, 6 to 8 minutes. Stir in garlic, oregano, salt and pepper; cook, undisturbed, until fragrant, about 1 minute. Add kale; cook, stirring often, until it’s just starting to wilt, about 2 minutes. Pour in broth; bring to a boil over medium heat. Cover, reduce heat to medium-low and simmer, stirring occasionally, until the kale is tender, about 20 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and set aside.
Mash half of the beans in a medium bowl with a fork or potato masher until a chunky paste forms. Stir the mashed beans, the remaining whole beans and 1 cup water into the soup. Cook over medium-high heat, undisturbed, until warmed through, about 5 minutes. Divide the pasta among 6 bowls; ladle the soup over the pasta. Garnish with parsley and additional pepper, if desired.
To make ahead
Refrigerate in an airtight container for up to 3 days.
Originally appeared: EatingWell.com, October 2022
Rate ItPrint
Nutrition Facts(per serving)501Calories9gFat91gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
