Pasta e Fagioli
Ingredients
The soup base
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, diced
-
1
small
fennel bulb or 2 celery ribs, finely chopped
-
2
medium
carrots, finely chopped
-
1
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
3
cloves
garlic, grated
-
1
tablespoon
tomato paste
-
1
teaspoon
chopped fresh rosemary
-
1
14-ounce can
diced tomatoes
-
3
cups
cooked cannellini beans, drained and rinsed
-
4
cups
vegetable broth
-
1
piece
Parmesan rind (optional)
The pasta and greens
-
1
cup
ditalini pasta or other small pasta
-
2
large leaves
kale or Swiss chard, stemmed and torn (about 6 cups)
-
pinches
red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat and add onion, fennel, carrots, salt, and pepper. Cook until soft, about 10 to 15 minutes.
- Add garlic, tomato paste, and rosemary, and cook for 1 minute.
- Stir in tomatoes, beans, broth, and Parmesan rind. Simmer for 20 minutes.
- Add pasta and simmer for another 10 minutes until al dente.
- Stir in kale and red pepper flakes, cooking until the kale wilts. Season to taste and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
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