Pasta, Kale and White Bean Soup

1. 1

   Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes.

2. 2

   Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes.

3. 3

   Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes.

4. 4

   Add the chicken broth, 6 cups water and the parmesan rind.

5. 5

   Increase the heat to high; cover and bring to a boil.

6. 6

   Add the pasta and beans and cook, uncovered, 5 minutes.

7. 7

   Reduce the heat to medium and add the kale.

8. 8

   Simmer, uncovered, until slightly thickened, about 7 minutes.

9. 9

   Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper.

10. 10

    Ladle into bowls and top with the remaining cheese.

* Per serving · 4 servings · Values may vary.