Prep Time: 15 min
Inactive Time: 10 min
Cook Time: 1 hr
Total Time: 1 hr 25 min
Servings: 6
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • 2 large carrots, chopped
  • 1 celery heart, chopped
  • 1 large onion, chopped
  • 3 large cloves garlic, minced
  • 1 bay leaf
  • 1 tbsp dried thyme
  • 2 cans (15 1/2 oz each) cannellini or great northern beans, rinsed and drained
  • 2 cans (14 1/2 oz each) chicken broth
  • 3 cups water
  • 1 can (14 1/2 oz) diced tomatoes, with juice
  • 6 oz kale, stems removed, chopped
  • 1 cup elbow macaroni
  • Salt
  • Freshly ground pepper
  • 1/4 cup grated Parmesan cheese
      • Heat olive oil in large saucepan set over medium-high heat; cook carrots, celery, onion, garlic, bay leaf and thyme; cook, stirring, for about 10 minutes or until vegetables are softened but not browned. Stir in beans, broth, water and tomatoes; bring to boil. Reduce heat to low; cover and simmer for 45 minutes.
      • Stir in kale and macaroni; cover and simmer for 5 minutes. Remove from heat; let stand for 10 minutes. Remove and discard bay leaf. Season with salt and pepper to taste. Sprinkle with Parmesan.


      Recipe provided by Chef Sharon Sanders




    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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