Description
Lord, just reading this recipe could make one’s body feel better! All these tasty, healthy ingredients will do a body and soul good.
Ingredients
Scale
- 3 thick-cut bacon slices (about 4 ounces)
- 1 1/4 cups finely chopped yellow onion (from 1 medium onion)
- 1 1/4 cups 1/2-inch-thick diagonally sliced carrots (from 2 medium carrots)
- 1 tablespoon tomato paste
- 2 garlic cloves (finely chopped)
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 cups water
- 1 2-ounce piece Parmesan cheese rind
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 cups chopped fresh Tuscan kale (about 2 ounces)
- 1 1/4 cups about 5 ounces uncooked mini penne or other small pasta
- 1 tablespoon white wine vinegar
- 2 ounces fresh Parmesan cheese (grated (about 1?2 cup))
Instructions
- Heat a Dutch oven over medium. Add the bacon, and cook until crisp, 6 to 8 minutes.
- Remove the bacon to a paper towel-lined plate to drain, reserving the drippings in the Dutch oven. Crumble the bacon, and set aside. Add the onion to the hot drippings; cook, stirring
- often, until soft and translucent, about 5 minutes. Add the carrots, tomato paste, garlic,
- thyme, salt, and pepper; cook, stirring often, until the carrots begin to soften, about 4 minutes. Add the broth, water, and Parmesan rind; bring to a boil over medium-high. Reduce the heat
- to medium-low, and simmer about 30 minutes.
- Increase the heat to medium-high, and bring mixture to a boil. Add the beans, kale, and
- pasta; cook until pasta is al dente and kale is tender, about 10 minutes. Remove and discard
- the Parmesan rind. Stir in the vinegar and 1?4 cup of the Parmesan. Top with crumbled bacon,
- and serve with remaining 1?4 cup Parmesan.
- Category: Main