Tuscan Kale Pasta e Fagioli

Tuscan Kale Pasta e Fagioli is a hearty and nutritious Italian soup that combines the earthiness of kale with the creaminess of cannellini beans and the heartiness of pasta, making it an ideal comforting meal. Perfect for autumnal evenings, this dish is seasoned with aromatic herbs and infused with bold flavors, embodying the essence of traditional Tuscan cuisine.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes

1 can (15 oz) diced tomatoes

4 cups vegetable broth

1 can (15 oz) cannellini beans, drained and rinsed

1 cup ditalini pasta

2 cups chopped Tuscan kale (stems removed)

Salt and pepper to taste

Grated Parmesan cheese for serving

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add the onion, garlic, carrot, and celery, and sauté until vegetables are tender.

3. Stir in oregano, thyme, and red pepper flakes, cooking for another minute.

4. Add diced tomatoes and vegetable broth, bringing the mixture to a boil.

5. Stir in cannellini beans and pasta, reducing heat to a simmer.

6. Cook for about 10 minutes, then add kale and simmer until wilted, about 5 minutes.

7. Season with salt and pepper, and serve hot with grated Parmesan cheese.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over medium-low heat until warmed through, adding a splash of broth if needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.