Ingredients
1 small Red onion
1 medium shallot
2 Tbsp Butter
2 cans Kidney Beans
6 oz. Kale ( I use the pre washed and trimmed in a container)
2 boxes (32 oz.) low sodium chicken broth
Shredded carrots
1 carton Heavy whipping cream
1 box Farfalle noodles
Garlic Powder
Black Pepper
Cilantro
Basil
1/2 lemon
Directions
Dice red onion and shallot then place in a large stockpot on medium heat with butter. Sauté until fragrant. Add kidney beans and continue to stir for about 3-4 minutes. Add kale and also stir for about 3 minutes. Pour in chicken broth, kale, shredded carrots and stir. Let simmer on low to medium for about 30 minutes until veggies are tender. Add seasonings such as garlic powder, pepper, cilantro, and basil. Taste as you go! Pour in heavy whipping cream and stir. Add juice from 1/2 a lemon. Last but not least, add cooked noodles!
For printable version, click Here
For printable version, click Here
