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Here’s what you need to make this pasta e fagioli recipe:
Pasta, of course!
Beans
Extra-virgin olive oil
Onion, garlic, carrots, and fennel
Fresh rosemary
Tomato paste
Diced tomatoes
Vegetable broth
Parmesan
Kale or Swiss chard
Red pepper flakes
And salt and pepper
First, sauté the veggies. Heat the olive oil in a large soup pot over medium heat, and add the veggies. Stir occasionally, for 10 to 15 minutes.
Stir in the garlic, tomato paste, and rosemary.
Next, simmer the soup. Add tomatoes, beans, broth, and Parmesan to the pot. Simmer for 20 minutes
Then, stir in the pasta. Cook for another 10 minutes or so, until the pasta is al dente.
Finally, add the kale and red pepper flakes. Cook until the kale wilts. Season to taste and serve!
When you’re ready to eat, ladle the pasta e fagioli soup into bowls, and top it with more red pepper flakes, a sprinkle of parsley, and freshly grated Parmesan cheese.
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