Hearty White Bean and Kale Soup - Pasta e Fagioli
Easy and delicious recipe for white bean and kale soup also called Pasta e Fagioli in Italy. This soup is perfect as a hearty main course or as a starter.
Servings: 6 people
Calories: 473kcal
Ingredients
- 1/2 lb. dried cannellini beans soaked overnight (alternatively you could use 2 15 oz. cans of beans)
- 2 Tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 garlic clove minced
- 1/2 cup canned crushed or diced tomatoes
- 2 sprigs of fresh rosemary stripped and minced
- 2 sprigs of fresh thyme stripped and minced
- 2 teaspoons kosher salt
- 1 bunch of kale stripped of stems and leaves chiffonade
- 1 lb. ditalini pasta
- Cracked pepper to taste
Instructions
- Soak the beans in water overnight. Drain.
- In a large stockpot, heat 2 Tablespoons of olive oil over low to medium heat. Add the onion, carrot, celery, and garlic. Cook for 10 minutes or until soft.
- Add 8 cups of water, the drained beans, tomatoes, thyme, and rosemary to the pot. Bring to a boil and then simmer for 1 hour.
- Scoop out 2-3 cups of the soup and puree until smooth. Add back into the soup.
- Cook the pasta according to the package and drain.
- Turn the soup off the heat. Toss in the kale and check seasoning.
- Ladle the soup into bowls, add some cooked pasta and a drizzle of extra virgin olive oil.
Notes
Escarole can be substituted for the kale if you wish.
If using canned beans, cut the salt in half and then taste for seasoning.
Omit pasta or use gluten-free pasta to keep it gluten-free.
This soup would cook great in an instant pot too with the soup setting.
Nutrition
Calories: 473kcal | Carbohydrates: 84g | Protein: 19g | Fat: 6g | Sodium: 834mg | Potassium: 1023mg | Fiber: 9g | Sugar: 5g | Vitamin A: 4395IU | Vitamin C: 16.5mg | Calcium: 138mg | Iron: 5.4mg