Pasta Fagioli (from Fat Free Vegan)
- 2 cups dried cranberry beans, borlotti beans, or pinto beans (soaked overnight)
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 7 cloves garlic, minced and divided
- 1 teaspoon fresh rosemary, minced (or 1/2 tsp. dried)
- 1/4 teaspoon red pepper flakes
- 26 ounces chopped tomatoes, canned
- 3 teaspoons dried basil leaves, divided
- 2 teaspoons dried oregano, divided
- 1/2 teaspoon smoked paprika
- 6-8 cups water or vegetable broth (amount depends if you are cooking stove top or in the Instant Pot)
- 2 cups small pasta
- 10 ounces kale, stems removed and leaves chopped (4-6 cups chopped)
- 3 tablespoons nutritional yeast
- freshly-ground black pepper, to taste
Instant Pot Directions:
- Soak beans overnight, drain well, and rinse.
- In the instant pot, saute onion and cook until it begins to soften, adding water by the tablespoon if necessary. Add the celery, half of the garlic, the rosemary, and the red pepper flakes and cook for another 2 minutes.
- Add the tomatoes, 2 teaspoons of basil, 1 teaspoon oregano, and the smoked paprika. Heat, stirring, until hot.
- Add the drained beans and 6 cups of water or vegetable broth. Lock the lid in place, select Manual and set the time to 10 minutes.
- While this is cooking, cook pasta according to package directions.
- Allow the pressure to come down naturally for 15 minutes. Release all pressure using quick release.
- Carefully open the lid and check the beans. If they are not all completely softened and cooked, replace the lid and bring to high pressure for another minute or two. Quick-release pressure and check beans again. Do this until the beans are all tender.
- Once the beans are done, add the reserved garlic, basil, and oregano.
- Stir in the kale, press keep warm on instant pot, and cover. Allow the kale to cook in the residual heat for about 5 minutes.
- Stir in nutritional yeast and freshly ground black pepper to taste.
- Put your pasta in a bowl and serve your soup over top.
Stove Top Directions:
- Follow the directions in steps 1 through 3, using a large heavy pot.
- Then add the dried beans, salt, and 8 cups of water or vegetable broth. Cover and bring to a boil.
- Reduce the heat to low and simmer until beans are tender, adding more water if necessary. Allow 1.5 to 2 hours for beans to cook.
- Uncover the pot and bring back to a boil.
- Add the pasta and reserved seasonings and check the liquid level – there should be enough to cover the pasta completely; if not, add more.
- Cook until the pasta is al dente.
- Add the kale, cover the pot, and cook on low for 3-5 minutes.
- Add nutritional yeast and black pepper to taste.