Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/4 large onion, chopped
• 2 carrots, peeled and chopped
• 1 garlic cloves, minced
• 1 teaspoon finely chopped rosemary or thyme
• 1 teaspoon cumin
• 1 teaspoon onion powder
• Salt and freshly ground pepper
• 1 pound Tuscan kale, stemmed and leaves coarsely chopped
• 1 quart chicken stock
• 1/2 cups small tube-shaped pasta (like dittalini)
• 1 cup drained canned cannellini beans
• Shaved Parmigiano-Reggiano cheese and grilled bread

Directions

1. In a large pot, heat the oil. Add the onion, cover and cook over moderate heat, stirring, until softened, 4 minutes. Add the carrots, cover and cook, stirring, until lightly browned in spots but not tender, 5 minutes. Stir in the garlic and herbs and cook until fragrant, 1 minute. Add the kale and cook, stirring, until wilted, 5 minutes. Add the stock, cover and simmer until the kale and carrots are just tender, 8 minutes. Season with salt and pepper.

2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta.

3. Add the pasta and cannellini beans to the soup and simmer until the soup is slightly thickened, about 5 minutes. Ladle the soup into deep bowls and garnish with shaved Parmigiano-Reggiano cheese. Drizzle with good extra-virgin olive oil, and serve with grilled bread.

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