Toasted Spaghetti Minestra with Tuscan Kale

Toasted Spaghetti Minestra with Tuscan Kale

Toasted Spaghetti Minestra with Tuscan Kale


30 minutes

Details
  • Servings:   4
  • Calories:   609
  • Protein:   26g
  •  
  • Fiber:   11g
  • Sugar:   9g
  • Carb Total:   74g
  •  
  • Trans Fat:   0g
  • Saturated:   7g
  • Fat Total:   20g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • Handful dried porcini mushrooms (about 1/2 ounce)
  • 4 cups chicken stock
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces spaghettini, linguinetti or vermicelli, broken into 2- to 3-inch pieces
  • 4 cloves garlic, finely chopped
  • 2 ribs celery, finely chopped
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • Salt and pepper
  • 1 bunch Tuscan kale, stemmed and thinly sliced
  • A few grates nutmeg
  • One 14-ounce can cannellini beans
  • Grated Pecorino-Romano, for serving
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