Tuscan Kale Pasta e Fagioli

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Welcome to the comforting world of Tuscan Kale Pasta e Fagioli. This delightful dish brings hearty flavors and simple ingredients together, making it perfect for a cozy night in. With its rustic charm and wholesome ingredients, it's a soul-warming meal that you'll want to make again and again.

Ingredients for Tuscan Kale Pasta e Fagioli

Olive oil sets the stage with its rich, fruity aroma, perfect for sautéing. Onion adds a sweet and savory depth, while garlic introduces that irresistible aromatic punch. Carrot and celery bring natural sweetness and earthiness, balancing the flavors. The dried oregano and thyme infuse the dish with classic Italian herbs, and a pinch of red pepper flakes gives it just the right amount of heat.

Diced tomatoes add a tangy brightness, and vegetable broth forms the flavorful base of the soup. Cannellini beans are creamy and protein-packed, complementing the pasta. Ditalini pasta is the perfect bite-sized shape that cooks quickly. Meanwhile, Tuscan kale brings a hearty, slightly bitter note that stands up beautifully against the rich broth. Finally, Parmesan cheese ties everything together with its salty, umami richness.

Tips & Tricks

  • If you prefer a thicker soup, mash some of the beans before adding them to the pot.
  • For a gluten-free version, substitute the ditalini pasta with gluten-free pasta.
  • Adjust the red pepper flakes to suit your spice preference—less for mild, more for a kick.

Serving Suggestions

This Tuscan Kale Pasta e Fagioli pairs beautifully with a slice of crusty bread to soak up the flavorful broth. For a bit of extra indulgence, drizzle a little more olive oil on top before serving. A side salad with a tangy vinaigrette can also add a refreshing contrast to the warm, hearty soup.

Frequently Asked Questions

Can I use another type of bean?
Absolutely! While cannellini beans are traditional, you can use navy beans or great northern beans as alternatives.
Is there a way to make this soup vegan?
Yes, just skip the Parmesan cheese or use a vegan cheese substitute for a dairy-free version.
How long will leftovers keep?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen with time!

Tuscan Kale Pasta e Fagioli Recipe Walkthrough

Start by heating a large pot over medium heat and add the olive oil. Once it's shimmering, toss in the onion, garlic, carrot, and celery. Stir them around gently, letting them cook until they soften and the onion becomes translucent. This should take about 5 minutes, giving you time to enjoy the wonderful aroma filling your kitchen.

Sprinkle in the oregano, thyme, and red pepper flakes. Stir for another minute to let the spices release their full flavors. Next, pour in the diced tomatoes and vegetable broth. Bring this mixture to a boil, watching as it begins to bubble and the aromas intensify.

Now, add the cannellini beans and ditalini pasta. Lower the heat to a simmer and let it all cook together for around 10 minutes. This is where you might want to check the pasta's doneness. It should be tender but still hold its shape.

Finally, stir in the kale and let it wilt, which should take about 5 minutes. Season the soup with salt and pepper to your liking. Ladle it into bowls and top with a generous sprinkle of Parmesan cheese just before serving.

Why You'll Love This Recipe

  • A delightful blend of textures with tender pasta and creamy beans.
  • Loaded with nutritious kale, making it as healthy as it is tasty.
  • Quick and easy to prepare, fitting perfectly into busy weeknight schedules.
  • A single pot meal, minimizing cleanup and maximizing flavor.

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

Step-by-step 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.

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