Cranberry Bean Pasta Fagioli
Cranberry Bean Pasta Fagioli! This healthy soup is packed with plant-based protein, kale and tomatoes. Vegan.
Ingredients
- 1 cup dried cranberry beans, soaked at least 4 hours
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 yellow or white onion, finely chopped
- 1/4 teaspoon red pepper flakes, or more
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1 28 ounce can whole tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- 4-5 cups kale, stems removed, chopped
- 2 cups elbow noodles
- freshly ground pepper
- 1/4 cup chopped parsley
Instructions
- Add the beans, 8 cups water and small palmful of salt in a large soup pan. Cover and bring to a boil, then reduce heat to low and simmer until the beans are tender, 90 minutes to 2 hours. Drain beans and set aside.
- Heat the olive oil in the same pot over medium heat. Add the onion and garlic and cook for 10 minutes until vegetables are softened. Stir in the red pepper flakes, oregano, basil and rosemary.
- Crush whole tomatoes with your hands and add to the pot along with tomato sauce from the can and cooked beans.
- Add the vegetable broth and bay leaves and simmer for 15 minutes.
- Uncover the pot and bring the soup to a boil over medium-high heat. Add the kale and pasta and cook until just al dente. Season to taste as needed with salt and pepper, then stir in the parsley.