Creamy Pasta Fagioli Soup with Kale
This creamy, hearty pasta e fagioli soup is loaded with beans, vegetables and cheese. It's vegetarian and ready to enjoy in about 30 minutes (use a pressure cooker or cook it on the stovetop). Perfect for lunch or dinner!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 3 finely chopped garlic cloves
- 1 cup (110 g) dry-packed sun dried tomatoes chopped
- 1 cup (60 g) uncooked dried soup pasta such as mini shells, ditalini or elbows
- 2 15-ounce cans (950 g) cannellini beans (including their liquid)
- 2 teaspoons chopped fresh thyme or rosemary
- ½ teaspoon crushed red chili pepper
- 5 cups (1250 ml) vegetable broth chicken broth, or water
- Kosher salt
- 1 Parmesan cheese rind optional
- 1 bunch chopped Tuscan or curly kale
- ¼ cup (60 ml) heavy cream optional
- Freshly grated Parmesan cheese
Instructions
Stovetop Directions:
- Heat 2 tablespoons extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add 1 cup chopped onion and cook until softened, stirring frequently. Stir in 3 finely chopped garlic clovesand cook until fragrant, about 1 minute.
- Add 1 cup dry-packed sun dried tomatoes, 1 cup uncooked dried soup pasta, 2 15-ounce cans cannellini beans, 2 teaspoons chopped fresh thyme or rosemary, ½ teaspoon crushed red chili pepper5 cups vegetable broth. Add 1 ½ teaspoons kosher salt and the Parmesan rind, if you have one. Bring to a boil, then cover and lower the heat to a simmer. Cook 15 minutes, until the pasta is al dente.
- Stir in 1 bunch chopped Tuscan or curly kale and cream if using. Heat for a minute or two until the greens wilt and turn bright green. Serve in bowls and sprinkle with grated Parmesan.
Pressure cooker instructions
- Press the "sauté" button on an electric pressure cooker and preheat on high heat. Once the insert is hot, add the olive oil and onion. Cook, stirring frequently, until the onion is softened.
- Add the garlic, tomatoes, pasta, beans, thyme, chili, broth, the cheese rind, and 1 ½ teaspoons salt. Stir together.
- Stop the saute function. Close and secure the lid of the pressure cooker and cook on high for 7 minutes, with a quick release when it's finished.
- Stir in the kale (it will wilt) and heavy cream if using. Taste and season with more salt if you like.
Notes
- Tip: For an easy way to add creamy texture without using dairy, remove and puree about a cup or so of the soup with a hand blender and stir back in, or blend for a few seconds right in the pot.
- Storing and reheating the soup: The soup keeps in the refrigerator for 3-5 days, but it may thicken a bit in the fridge. Add a bit more water or broth when preparing leftovers. Freeze fully cooled portions of the soup in containers. Reheat on the stovetop or in the microwave with extra broth or water to loosen the texture.
Nutrition
Calories: 180kcalCarbohydrates: 26gProtein: 5gFat: 7gSodium: 631mgFiber: 3gSugar: 8g
