Rating: 3.5 stars
360 Ratings
  • 5 star values: 84
  • 4 star values: 79
  • 3 star values: 95
  • 2 star values: 77
  • 1 star values: 25
Sara Quessenberry

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Credit: Hans Gissinger

Recipe Summary test

hands-on:
25 mins
total:
30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium-high heat.

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  • Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

  • Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.

  • Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

  • Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.

Nutrition Facts

205 calories; protein 10g; carbohydrates 29g; sugars 1g; fiber 5g; fat 6g; saturated fat 2g; calcium 225mg; iron 3mg; sodium 610mg; cholesterol 5mg.
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