10 Servings
Nestle Recipe
  • 2 teaspoons
    extra virgin olive oil
  • 1 unit
    medium onion, chopped (about 1 ½ cups)
  • 2 cloves
    large cloves garlic, finely chopped
  • 0.25 to 0.5 teaspoon
    crushed red pepper flakes
  • 8 cups
  • 1 tablespoon
    Maggi® Granulated Chicken Flavor Bouillon
  • 6 leaves
    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)
  • 1.5 teaspoons
    of fresh lemon juice
  • 0.33 cup
    Buitoni® Refrigerated Freshly Shredded Parmesan Cheese
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

106.7 cal

  • Total fats (g)

    2 Grams

  • Proteins (g)

    5.4 Grams

  • Total Carbs (g)

    17.3 Grams