Noodle Soup with Kale and White Beans

If you can find fideo noodles in the Latin section of your supermarket, try them in place of the capellini.

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  2 Tbs. extra-virgin olive oil
  
  


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  3 medium carrots, peeled and chopped
  
  


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  1 medium red onion, chopped
  
  


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  1 cup broken (2- to 3-inch pieces) dried capellini pasta
  
  


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  2 quarts lower-salt chicken broth
  
  


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  1 small bunch kale, ribs removed, leaves roughly chopped (about 6 cups)
  
  


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  One 15-oz. can cannellini beans, rinsed and drained
  
  


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  3 Tbs. fresh lime juice; more to taste
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1/4 cup coarsely chopped fresh cilantro
  
  

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, kale, beans, 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.