Pasta e fagioli, the classic Italian combination of pasta with beans, is a time-tested comfort food. This vibrant riff features a green brothy base made from blended kale, as well as torn kale in the soup itself. Lemon juice and a swirl of yogurt to serve add brightness and richness. Whole wheat pasta isn’t necessary, but it lends a hearty, nutty flavor and texture that pairs well with tender white beans.
Recipe information
Ingredients
4
garlic cloves, 1 smashed, 3 thinly sliced
1
large bunch kale, ribs and stems removed, leaves coarsely chopped, divided
3
Tbsp. extra-virgin olive oil
1
medium onion, coarsely chopped
1½
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
½
tsp. crushed red pepper flakes
Freshly ground pepper
4
cups low-sodium vegetable broth
12
oz. whole wheat pasta
2
15.5-oz. cans white beans, rinsed
2
oz. Parmesan, finely grated
3
Tbsp. fresh lemon juice
Plain whole-milk yogurt (for serving)
Preparation
- Step 1
Place 1 garlic clove, smashed, and ½ large bunch kale, ribs and stems removed, leaves coarsely chopped, in a blender and top with 2 cups boiling water. Blend until smooth; set purée aside.
Step 2
Heat 3 Tbsp. extra-virgin olive oil in a medium heavy pot over medium-high. Add 1 medium onion, coarsely chopped, and season with kosher salt. Cook, stirring occasionally, until softened, about 4 minutes. Add 3 garlic cloves, thinly sliced, and ½ tsp. crushed red pepper flakes; season with freshly ground black pepper. Cook, stirring often, until fragrant, about 1 minute. Add 4 cups low-sodium vegetable broth, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 3 cups water and bring to a boil. Add 12 oz. whole wheat pasta and cook, stirring occasionally, until very al dente, about 2 minutes less than package directions. Add two 15.5-oz. cans white beans, rinsed, 2 oz. Parmesan, finely grated, and remaining ½ large bunch kale, ribs and stems removed, leaves coarsely chopped. Reduce heat to medium and cook, stirring occasionally, until kale is tender and beans are heated through, about 2 minutes. Pour in reserved purée and cook, stirring occasionally, until combined but color is still vibrant, about 1 minute. Remove from heat and stir in 3 Tbsp. fresh lemon juice.
Step 3
Ladle soup into bowls; drizzle with plain whole-milk yogurt and season with black pepper.
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