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
- 5 tbsp extra-virgin olive oil
- 4 cloves garlic, smashed
- 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
- Heat olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and cook for 2 minutes.
- Stir in the tomatoes and cook for 2 more minutes; season with salt.
- 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.
- 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.)
- Remove the bay leaves. Add some freshly ground black pepper and salt to taste.
- Serve warm with fresh parsley and grated parmesan.