Pasta e Fagioli with Cannelini Beans & Tuscan Kale

Pasta e Fagioli

with Cannelini Beans & Tuscan Kale

2 Servings
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Vegetarian
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Pasta e fagioli (often pronounced “pasta fazool”) is a traditional Italian vegetarian dish made with pasta and cannellini beans. Like polenta and pizza, it was first popular among peasants because of its inexpensive ingredients and simplicity. Recently, as high quality ingredients are becoming more and more readily available, chefs are rediscovering these delicious flavor combinations. This is our interpretation of the classic, prepared simply and with the season’s finest ingredients.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Pasta e Fagioli with Cannelini Beans & Tuscan Kale
Title
time-saving
tips & techniques
Lacinato Kale
Fennel
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Drain and rinse the beans. Peel and thinly slice the garlic. Thinly slice the celery. Peel and small dice the onion. Remove and discard the kale stems; roughly chop the leaves. Pick off some of the fennel fronds (the green, thread-like tops of the plant); roughly chop. Separate the fennel bulb and stems; thinly slice the stems. Halve the bulb lengthwise; remove and discard the core. Small dice the bulb. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under warm water to prevent the pasta from sticking together. Set aside.

Make the garlic chips:
3 Make the garlic chips:

While the pasta cooks, in a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the garlic and cook, stirring constantly, 1 to 2 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate, leaving the oil in the pan. Season the garlic chips with salt. Set aside.

Start the soup:
4 Start the soup:

While the pasta continues to cook, heat the pot of reserved garlic oil on medium until hot. Add the celery, onion, fennel bulb and stems, rosemary and spice blend. Cook, stirring occasionally, 5 to 6 minutes, or until the vegetables have softened and the spice blend is fragrant.

Add the kale, tomatoes & beans:
5 Add the kale, tomatoes & beans:

Add the kale, diced tomatoes, beans and 3 cups of water to the pot of vegetables. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 13 to 15 minutes, or until the liquid has reduced in volume. Remove from heat and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Add the cooked pasta and all but a pinch of the Pecorino cheese to the pot of vegetables and beans; stir to thoroughly combine. Divide the finished soup between 2 bowls. Garnish with the fennel fronds, remaining Pecorino cheese and garlic chips. Enjoy!

Tips from Home Chefs

Pasta e Fagioli

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Drain and rinse the beans. Peel and thinly slice the garlic. Thinly slice the celery. Peel and small dice the onion. Remove and discard the kale stems; roughly chop the leaves. Pick off some of the fennel fronds (the green, thread-like tops of the plant); roughly chop. Separate the fennel bulb and stems; thinly slice the stems. Halve the bulb lengthwise; remove and discard the core. Small dice the bulb. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under warm water to prevent the pasta from sticking together. Set aside.

Cook the pasta:
Make the garlic chips:
3 Make the garlic chips:

While the pasta cooks, in a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the garlic and cook, stirring constantly, 1 to 2 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate, leaving the oil in the pan. Season the garlic chips with salt. Set aside.

4 Start the soup:

While the pasta continues to cook, heat the pot of reserved garlic oil on medium until hot. Add the celery, onion, fennel bulb and stems, rosemary and spice blend. Cook, stirring occasionally, 5 to 6 minutes, or until the vegetables have softened and the spice blend is fragrant.

Start the soup:
Add the kale, tomatoes & beans:
5 Add the kale, tomatoes & beans:

Add the kale, diced tomatoes, beans and 3 cups of water to the pot of vegetables. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 13 to 15 minutes, or until the liquid has reduced in volume. Remove from heat and season with salt and pepper to taste.

6 Finish & plate your dish:

Add the cooked pasta and all but a pinch of the Pecorino cheese to the pot of vegetables and beans; stir to thoroughly combine. Divide the finished soup between 2 bowls. Garnish with the fennel fronds, remaining Pecorino cheese and garlic chips. Enjoy!

Finish & plate your dish:
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