Main Course Soup On Saturday Soups and Stews Vegetarian

Cranberry Bean Pasta Fagioli

I saw this recipe in a magazine while I was waiting for a doctor’s appointment.  I’m really glad I found it, because the final result after making it was a really good soup for a cold day.

I altered the recipe a bit based on what I had on hand yesterday.  I didn’t have a piece of parmesan cheese rind, but I did have a pretty good size piece of parm, so I threw that it.  I didn’t have any small pasta, so I used Dreamfields elbow macaroni.  My use of the Dreamfields pasta cut the carbs by about 70%.  No matter what you use as substitutes, please try this soup.  I think you’ll really enjoy it :).  It will be a staple on my table this winter.

Cranberry Bean Pasta Fagioli

serves 4-6

5 tb olive oil, with extra for drizzling

5 garlic cloves, finely diced

1 small onion, diced

1/4 tsp red pepper flakes, or more to taste

1 tsp fresh rosemary, finely chopped

1  2 oz piece pancetta (optional)

1 28 oz can whole tomatoes, drained and tomatoes crushed by hand

1 cup cranberry beans, soaked overnight

2 bay leaves

1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping

2 cups small pasta, such as shells or ditalini (I used Dreamfields elbows)

1 bunch kale, stems and ribs discarded, leaves chopped

salt and pepper to taste

Heat 3 tb olive oil in a large soup pot over medium heat.  Add onion, garlic, red pepper flakes, rosemary and pancetta, if using, and cook two minutes. Stir in tomatoes and cook two more minutes (note:  be careful when you’re crushing the tomatoes by hand.  I crushed a bit to hard, and tomato juice sprayed all over me 🙂 ).

Add salt to taste, then add beans and 3 quarts of water, along with the bay leaves and parmesan cheese rind.  Cover and bring to a boil, then reduce heat to low and simmer until the beans are tender, about 2 hours.

Uncover pot and bring the soup to a boil.  Add the pasta and cook until al dente, about 8-10 minutes.  Add the kale and cook, stirring occasionally, until tender, about 5 minutes.

Remove the bay leaves and parmesan rind.  Add grated parmesan and the remaining 2 tablespoons olive oil, and salt and pepper to taste.

Top individual bowls with more olive oil and parmesan, if desired.

By seedthrower1

I'm passionate about helping people realize that God wants to make something new of them and bring about a permanent transformation in their lives: body, mind, and spirit.

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