Pasta e Fagioli Soup

Italian soup with beans, pasta, and kale

My husband loves this vegetarian style, but my kids love to stir in shredded rotisserie chicken.

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  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 5 cloves garlic, thinly sliced
  • 1 small onion, roughly chopped
  • 1/4 teaspoon red pepper flakes, or more to taste
  • 1 teaspoon finely chopped fresh rosemary
  • 6 canned whole San Marzano tomatoes, crushed by hand
  • Kosher salt
  • 1 cup dried cranberry beans, soaked overnight, drained and rinsed
  • 6 cups Zoup Good, Really Good™ Veggie Broth (1 1/2 jars)
  • 3 cups water
  • 2 bay leaves
  • 1 piece parmesan cheese rind,
  • 1 cup small pasta, use gluten free if necessary
  • 1 bunch Lacinato kale, stems and ribs discarded, leaves chopped into thin ribbons
  • 1/4 cup roughly chopped fresh parsley
  • 2 tablespoons butter
  • Freshly ground pepper
  • juice of 1 lemon
  • 1/2 cup grated parmesan, and more for topping


  1. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and cook 4 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, Zoup Good, Really Good™ Veggie Broth , water, bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
  2. Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 7 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
  3. Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.


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