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3 slices bacon, chopped

1 small onion, diced

3 carrots, cut into ½-inch pieces

2 cloves garlic, minced

1 tablespoon tomato paste

¾ teaspoon chopped fresh thyme

Kosher salt and freshly ground pepper

2 cups low-sodium chicken broth

½ cup grated parmesan, plus 1 small piece rind

1 ½ cups small pasta, such as ditalini (about 8 ounces)

1 15-ounce can white beans, drained and rinsed

1 cup frozen chopped kale, thawed and squeezed dry

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1. Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes.

2. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes.

3. Add the carrots, garlic, tomato paste, thyme and ½ teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes.

4. Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil.

5. Add the pasta and beans and cook, uncovered, 5 minutes.

6. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes.

7. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper. Ladle into bowls and top with the remaining cheese.

Per Serving: Calories: 499; Total Fat: 16 grams; Saturated Fat: 6 grams; Protein: 23 grams; Total carbohydrates: 66 grams; Sugar: grams; Fiber: 9 grams; Cholesterol: 44 milligrams; Sodium: 763 milligrams