Pasta And Bean Soup With Kale, Revisited

Name: Pasta And Bean Soup With Kale, Revisited
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings freshly ground black pepper; 354 grams chopped tomatoes, with juices; 355 milliliters pinto or cranberry beans, rinsed; 4 servings extra virgin olive oil; 2 garlic cloves, peeled and crushed; 1 liters roughly chopped kale leaves (no stems); 946 milliliters chicken stock (homemade or low sodium); 4 servings freshly grated parmesan; 113 grams dried pasta wuch as trofie, tubetti or macaroni; 1 pinch pinch red chili flakes; 1 leave from 2 small sprigs rosemary, chopped; 3 larges sage leaves; 4 servings salt; 237 milliliters loosely packed white bread (use a Tuscan or French loaf and tear the inside into chunks, discarding crust for another use); 1 leave from 2 sprigs thyme; 473 milliliters finely chopped tomatoes, with the juices

You can never have too many main course recipes, so give Pastan And Bean Soup With Kale, Revisited a try. This recipe serves 4. One portion of this dish contains approximately 43g of protein, 25g of fat, and a total of 644 calories. Head to the store and pick up chicken stock, extra virgin olive oil, parmesan, and a few other things to make it today. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Autumn.