Pasta e Fagioli
A traditional Italian staple, Pasta e Fagioli is a robust and hearty soup crafted with beans, pasta, and aromatic vegetables. This vegetarian variation is rich in depth and ideal for a satisfying dinner, particularly when paired with a slice of rustic bread to absorb its savory broth.
Ingredients
- 3 garlic cloves finely grated
- 1 small fennel bulb or 2 celery stalks minced
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 3 cups cannellini beans cooked, rinsed, and drained
- 2 tablespoons extra-virgin olive oil with more for finishing
- Freshly ground black pepper
- 1 cup ditalini or another small pasta shape
- 1 teaspoon sea salt plus more as needed
- Pinches of red pepper flakes
- 2 large kale or Swiss chard leaves ribs removed, leaves torn (approx. 6 cups)
- 1 teaspoon fresh rosemary chopped
- 1 medium yellow onion diced
- 1 Parmesan rind optional
- 2 medium carrots finely diced
- 1 can 14 ounces diced tomatoes
Instructions
- Warm the olive oil over medium heat in a large Dutch oven or stockpot. Introduce the onion, fennel or celery, and carrots along with the salt and a generous amount of black pepper. Sauté gently for 10 to 15 minutes until the vegetables soften and become fragrant.
- Incorporate the garlic, rosemary, and tomato paste, stirring to blend, and cook for another minute. Pour in the diced tomatoes with their juices, followed by the cannellini beans, broth, and Parmesan rind if using. Bring the mixture to a gentle simmer and allow it to cook uncovered for 20 minutes.
- Stir in the pasta and continue simmering for an additional 10 minutes, or until the pasta is tender. Fold in the kale and red pepper flakes, and let it cook just until the greens are wilted. Taste and adjust the seasoning before serving with an extra drizzle of olive oil.