Creamy Pasta Fagioli Soup with Kale
Serves 8
10 mins prep
7 mins cook
20 mins Additional Time
37 mins total
This creamy, hearty pasta e fagioli soup is loaded with beans, vegetables and cheese. It's vegetarian and ready to enjoy in about 30 minutes (use a pressure cooker or cook it on the stovetop). Perfect for lunch or dinner!
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Stovetop Directions:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, stirring frequently. Stir in the garlic and cook until fragrant, about 1 minute.
Add the tomatoes, pasta, beans, thyme, red pepper and broth or water. Add 1 ½ teaspoons kosher salt. Bring to a boil, then cover and lower the heat to a simmer. Cook 15 minutes, until the pasta is al dente.
Stir in the kale and cream if using. Serve in bowls and sprinkle with grated Parmesan.
Pressure cooker instructions
Press the "sauté" button on an electric pressure cooker and preheat on high heat. Once the insert is hot, add the olive oil and onion. Cook, stirring frequently, until the onion is softened.
Add the garlic, tomatoes, pasta, beans, thyme, chili, broth, the cheese rind, and 1 ½ teaspoons salt. Stir together.
Stop the saute function. Close and secure the lid of the pressure cooker and cook on high for 7 minutes, with a quick release when it's finished.
Stir in the kale (it will wilt) and heavy cream if using. Taste and season with more salt if you like.
To serve
Serve in bowls, drizzled with extra-virgin olive oil and grated Parmesan cheese to taste.
