March 19, 2021 · Written by Foodtolive Team

Cranberry Bean Pasta Fagioli

Somewhere between a thick soup and a loose pasta, this comforting dish is a staple in many parts of Italy. It’s hearty, healthy, and flavorful. You will love this easy one-pot vegetarian dinner!

Prep Time: 20 min (+ 8 hours for soaking) | Cook Time:  2 hours | Total Time: 2h 20 min | Servings: 4

INGREDIENTS:

• 5 tbsp extra-virgin olive oil
• 4 cloves garlic, smashed
  

  Cranberry Beans: the Champions in Protein and B-Complex Vitamins Content

• 1 small onion, roughly chopped
• 1/4 tsp red pepper flakes, or more to taste
• 1 tsp dried rosemary
• 4 canned whole tomatoes, crushed by hand
• 1 cup dried cranberry beans, soaked overnight
• 3 cups vegetable broth
• 2 bay leaves
• 2 cups small pasta, such as shells or ditalini
• 1 bunch kale, chopped
• 1/2 cup grated parmesan, and more for topping
• Fresh parsley, roughly chopped
• Himalayan pink salt
• Freshly ground black pepper

INSTRUCTIONS:

1. Heat olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and cook for 2 minutes.
2. Stir in the tomatoes and cook for 2 more minutes; season with salt.
3. Add the beans, vegetable broth, and bay leaves. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
4. Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale, grated parmesan, and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The consistency should be thick and creamy; thin with water, if necessary.)
5. Remove the bay leaves. Add some freshly ground black pepper and salt to taste.
6. Serve warm with fresh parsley and grated parmesan.