Serves 6 to 8
2 Tbs. extra-virgin olive oil
3 medium carrots, peeled
1 medium red onion, chopped
1 cup broken (2- to 3-inch
pieces) dried capellini
2 quarts of lower-salt chicken
1 small bunch of kale, ribs removed
and leaves coarsely
chopped (about 6 cups)
1 15-oz. can of cannellini beans,
rinsed and drained
3 Tbs. fresh lime juice; more
K kosher salt and freshly
ground black pepper
1/4 cup coarsely chopped fresh
If you can find video noodles
in the Latin section of your
supermarket, try them in place
of the capellini.
1. Heat 1 Tbs. of 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 them aside.
If necessary, wipe the pot clean.
2. 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 carrot and onion, 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, carrot, and pasta are tender,
8 to 10 minutes.
3. Remove the pot from the heat, stir in the cilantro, and season to
taste with lime juice, salt, and pepper before serving.