Noodle Soup with Cookin’ Greens Chopped Kale and White Beans*

2 Tbs. extra-virgin olive oil
3 medium carrots, peeled and chopped
1 medium red onion, chopped
1 cup broken (2- to 3-inch pieces) dried capellini pasta
2 quarts lower-salt chicken or Vegetable broth
250g or ½ bag of Cookin' Greens (Chopped Kale or Athlete's Mix)
One 15-oz. can cannellini beans, rinsed and drained (*beans not neend if you use Athlete's Mix as they are part of the blend)
3 Tbs. fresh lime juice; more to taste
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro

Method: 

Heat 1 Tbs. of the oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until the onion is soft and just golden-brown, about 10 minutes. With a rubber spatula, scrape the vegetables into a medium bowl and set aside. If necessary, wipe the pot clean.

Heat the remaining 1 Tbs. oil in the pot over medium-high heat. Add the pasta and cook, stirring often, until dark golden-brown, 3 to 4 minutes. Add the broth and stir, scraping the bottom of the pot to release any stuck-on pasta. Add the carrots and onions, Cookin' Greens chopped kale or Athelete's Mix, beans (if using kale), lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer until the kale, carrots, and pasta are tender, 8 to 10 minutes.

Remove the pot from the heat, stir in the cilantro and season to taste with lime juice, salt, and pepper before serving.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 11; Monounsaturated Fat (g): 3; Carbohydrates (g): 29; Polyunsaturated Fat (g): 1; Sodium (mg): 230; Cholesterol (mg): 0; Fiber (g): 4;

From Fine Cooking 102 , pp. 106 / October 29, 2009