Published January 30, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 8
Total Time: 135 min
Prep Time: 15 min | Cook Time: 120 min
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Calories per serving: |
278 |
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Total Fat 17.3g |
27% |
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Cholesterol 8mg |
3% |
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Sodium 254mg |
11% |
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Calories per serving: |
278 |
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% Daily Value* |
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Total Fat 17.3g |
27% |
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Saturated Fat 3.0g |
15% |
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Cholesterol 8mg |
3% |
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Sodium 254mg |
11% |
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Total Carbohydrate 25.0g |
8% |
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Dietary Fiber 4.0g |
16% |
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Protein 7.0g |
10% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 lb. dried white beans
- 8 cups water
- 3 oz. pancetta, diced
- 1 medium onion, diced
- 3 carrots, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 Tbsp. chopped fresh rosemary
- 4 cups chopped kale
- 1 cup uncooked mini shaped pasta*
- 2 tomatoes, chopped
- 3 Tbsp. fresh lemon juice
- 1/2 tsp. freshly ground pepper
- 1/2 cup olive oil
Step by Step:
- Rinse, sort, and drain beans. Place beans in a large Dutch oven and water. Bring to a boil and cook for 1 minute. Remove from heat; cover and let stand 1 hour. Drain, reserving beans.
- Cook pancetta in large Dutch oven over medium heat 3 minutes, or just until crisp. Stir in onion, carrots, and celery. Cook over medium heat 8 minutes or until vegetables are tender; add garlic and cook 1 minute. Stir in broth, rosemary, kale, and beans. Bring to a boil over medium-high heat. Reduce heat and simmer 11/2 hours or until beans are tender. Stir in pasta and next 3 ingredients. Cook 6 minutes, or just until pasta is tender.
- Drizzle each serving with 1 Tbsp. olive oil. *For testing purposes only, we used DaVinci Alphabet pasta.
