Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth
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 ri
1 cup frozen chopped kale, thawed and squeezed dry
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
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