Ingredients
- 2 Tbs. extra-virgin olive oil
- 3 medium carrots, peeled and chopped
- 1 medium red onion, chopped
- 1 cup broken (2- to 3-inch pieces) dried capellini pasta
- 2 quarts homemade or lowersalt chicken broth
- 1 small bunch kale, ribs removed, and leaves roughly chopped (about 6 cups)
- 1 15-oz. can cannellini beans, rinsed and drained
- 3 Tbs. freshly squeezed lime juice; more to taste
- Kosher salt and freshly ground black pepper
- 1/4 cup coarsely chopped fresh cilantro
Directions
- Heat 1 Tbs. of the oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until the onion is soft and just golden brown, about 10 minutes. With a rubber spatula, scrape the vegetables into a medium bowl and set aside. If necessary, wipe the pot clean.
- Heat the remaining 1 Tbs. oil in the pot over medium-high heat. Add the pasta and cook, stirring often, until dark golden brown, 3 to 4 minutes. Add the broth and stir, scraping the bottom of the pot to release any stuck-on pasta. Add the carrots and onions, kale, beans, lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer until the kale, carrots, and pasta are tender, 8 to 10 minutes.
- Remove the pot from the heat, stir in the cilantro, and season to taste with lime juice, salt, and pepper before serving.
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