God's Love We Deliver
166 Avenue of the Americas
New York, NY 10013
Serves 6 to 8
- 1 1/2 cup dried cranberry beans (also known as borlotti beans)
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, thinly sliced
- 1 rib celery, thinly sliced
- 1 quart low-sodium vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1/4 teaspoon fine sea salt
- 1 cup small pasta, such as cavatelli or elbow macaroni
- 1 bunch kale, thick stems discarded, leaves sliced
1. Place beans in a large bowl with enough cold water to cover. Let soak overnight. Drain and rinse soaked beans and transfer to a large pot.
2. Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface.
3. Reduce heat, cover and simmer, until beans are tender, 35 to 45 minutes. Drain and set aside.
4. In a large saucepot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes.
5. Stir in drained beans, broth, 2 cups water, tomatoes and salt and bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes.
6. Stir in kale and simmer 5 minutes longer.
Per Serving: 260 calories (25 from fat), 3g total fat, 210mg sodium, 46g carbohydrates, (13 gdietary fiber, 6g sugar), 12g protein.
Recipe courtesy of Whole Foods Market.
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