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Herby Pasta e Fagioli Tomato-Free

Herby Pasta e Fagioli

Pasta e fagioli but make it green and make it bright.
5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Inactive time: 30 minutes
Total Time: 55 minutes
Servings: 4
Calories: 394kcal

Equipment

Ingredients

  • 1 tablespoon neutral oil for frying
  • 1 yellow onion, peeled and diced
  • 2 15- ounce cans white beans, drained and rinsed, or 3 cups fully cooked white beans from 1 cup dry white beans
  • Salt, pepper, and crushed red pepper to taste
  • 6 cups water or vegetable stock
  • 8 ounces elbow pasta or your favorite small pasta like ditalini or orzo
  • 1 head Lacinato kale, stems removed and leaves torn
  • 1 cup loosely packed fresh herbs such as basil, parsley, dill, or a mix; roughly chopped; a pinch reserved for garnish

Instructions

Sauté the onion and beans:

  • Heat the neutral oil in a wide pot on medium-high. Add the onion and cook for 6 to 7 minutes until it just begins to soften. Add the beans and season with salt and pepper. Toss to coat.

Simmer the soup:

  • Pour in the water or stock and season the liquid with salt, pepper, and a pinch of crushed red pepper if you like. Bring to a boil. Reduce heat and simmer for 30 minutes. Taste and season periodically.

Cook the pasta:

  • Meanwhile, bring a medium pot of salted water to a boil. Cook the pasta according to package instructions, then drain. Set aside.

Finish the soup:

  • Add the kale and fresh herbs to the pot of beans and simmer for an additional 5 to 10 minutes. Taste and season with salt and pepper.

To serve:

  • Divide the cooked pasta between bowls and ladle the soup over the pasta. Garnish each bowl with more fresh herbs. Enjoy!

Nutrition

Calories: 394kcal | Carbohydrates: 76g | Protein: 20g | Fat: 2g | Sodium: 19mg | Fiber: 10g | Sugar: 3g | Vitamin C: 15mg
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