10
Servings
Prep Time
5 Min
Cook Time
21 Min
  • 2 teaspoons extra virgin olive oil
  • 1 medium onion, chopped (about 1 ½ cups)
  • 2 large cloves garlic, finely chopped
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 8 cups water
  • 1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
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  • 6 Lacinato (Tuscan) kale leaves, ribs removed and leaves thinly sliced (about 4 cups)
  • 1 cup uncooked ditalini pasta, orzo pasta or peeled and diced Yukon gold potato
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 tablespoons chopped fresh parsley (optional)
  • 1 1/2 teaspoons of fresh lemon juice
  • 1/3 cup Buitoni® Refrigerated Freshly Shredded Parmesan Cheese
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Step 1
Heat oil in large saucepan over medium-high heat. Add onion; cook, stirring occasionally, for 5 minutes or until slightly softened. Add garlic and red pepper flakes; cook, stirring frequently, for 30 seconds or until fragrant.
Step 2
Stir in water and bouillon; bring to a boil. Add kale and pasta. Reduce heat to medium and cook for 10 to 15 minutes or until pasta and greens are tender.
Step 3
Stir in beans and heat through for about 5 minutes.
Step 4
Stir in parsley and lemon juice. Season with ground black pepper. Ladle into bowls; top with cheese.

Nutrition Information

106.39 Kcal

  • carbohydrates

    17.26 Grams

  • protein

    5.35 Grams

  • fat

    1.99 Grams

  • fiber

    2.58 Grams

  • sugar

    1.80 Grams

  • sodium

    421.67 Milligrams

  • cholesterol

    2.67 Milligrams

  • saturedfat

    0.71 Grams

  • calcium

    63.13 Milligrams

  • iron

    1.05 Milligrams