Description
A hearty Italian bean and pasta soup that brings comfort to any table with rich vegetables and aromatic herbs.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 large yellow onion, diced fine
- 3 medium carrots, chopped small
- 3 celery stalks, diced
- ½ cup fresh fennel bulb, chopped
- 5 garlic cloves, minced
- ½ teaspoon fennel seeds, crushed
- 1¼ teaspoons kosher salt, divided
- 2 tablespoons fresh rosemary, chopped
- ⅛ teaspoon red pepper flakes
- ⅓ cup tomato paste
- 7 cups vegetable broth
- 1 bay leaf
- 2 (15-oz) cans cannellini beans, drained
- 2½ cups fresh kale, chopped
- 1 (2-inch) piece Parmesan rind
- 7 ounces ditalini pasta
- 2 tablespoons unsalted butter
- Fresh grated Parmesan for serving
Instructions
- Heat 2 tablespoons oil in large heavy pot over medium heat. Cook onion 6 minutes until golden.
- Add carrots, celery, fennel, and ½ teaspoon salt. Sauté 6 minutes until vegetables soften.
- Stir in garlic, fennel seeds, rosemary, and pepper flakes. Cook 2 minutes until fragrant.
- Add tomato paste and coat vegetables. Cook 3 minutes until paste darkens slightly.
- Pour in broth, add bay leaf and Parmesan rind. Boil, then simmer partially covered 12 minutes.
- Add pasta and cook covered 12 minutes, stirring occasionally until almost tender.
- Stir in beans and kale. Cook 4 minutes until kale wilts and beans warm through.
- Remove bay leaf and rind. Stir in butter and remaining oil. Rest 3 minutes before serving.
Notes
Cook pasta separately if making ahead to prevent mushiness. The soup thickens as it sits, so add extra broth when reheating. Freeze without pasta for best results.
- Prep Time: 25 minutes
- Cook Time: 45 minutes