Name: Green Pasta e Fagioli
Total time: 40 minutes
Yield: 4 servings
Ingredients: 4 garlic cloves, 1 smashed, 3 thinly sliced; 1 large bunch kale, ribs and stems removed, leaves coarsely chopped, divided; 3 Tbsp. extra-virgin olive oil; 1 medium onion, coarsely chopped; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; ½ tsp. crushed red pepper flakes; Freshly ground pepper; 4 cups low-sodium vegetable broth; 12 oz. whole wheat pasta; 2 15.5-oz. cans white beans, rinsed; 2 oz. Parmesan, finely grated; 3 Tbsp. fresh lemon juice; Plain whole-milk yogurt (for serving)

A bowl of chopped kale whole wheat pasta and white beans in vegetable stock and topped with yogurt and black pepper.

Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling Christine Keely

Pasta e fagioli, the classic Italian combination of pasta with beans, is a time-tested comfort food. This vibrant riff features a green brothy base made from blended kale, as well as torn kale in the soup itself. Lemon juice and a swirl of yogurt to serve add brightness and richness. Whole wheat pasta isn’t necessary, but it lends a hearty, nutty flavor and texture that pairs well with tender white beans.

Recipe information

Total Time
40 minutes
Yield
4 servings

Ingredients

4 garlic cloves, 1 smashed, 3 thinly sliced

1 large bunch kale, ribs and stems removed, leaves coarsely chopped, divided

3 Tbsp. extra-virgin olive oil

1 medium onion, coarsely chopped

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

½ tsp. crushed red pepper flakes

Freshly ground pepper

4 cups low-sodium vegetable broth

12 oz. whole wheat pasta

2 15.5-oz. cans white beans, rinsed

2 oz. Parmesan, finely grated

3 Tbsp. fresh lemon juice

Plain whole-milk yogurt (for serving)

Preparation

Step 1
Place 1 garlic clove, smashed, and ½ large bunch kale, ribs and stems removed, leaves coarsely chopped, in a blender and top with 2 cups boiling water. Blend until smooth; set purée aside.
Step 2
Heat 3 Tbsp. extra-virgin olive oil in a medium heavy pot over medium-high. Add 1 medium onion, coarsely chopped, and season with kosher salt. Cook, stirring occasionally, until softened, about 4 minutes. Add 3 garlic cloves, thinly sliced, and ½ tsp. crushed red pepper flakes; season with freshly ground black pepper. Cook, stirring often, until fragrant, about 1 minute. Add 4 cups low-sodium vegetable broth, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 3 cups water and bring to a boil. Add 12 oz. whole wheat pasta and cook, stirring occasionally, until very al dente, about 2 minutes less than package directions. Add two 15.5-oz. cans white beans, rinsed, 2 oz. Parmesan, finely grated, and remaining ½ large bunch kale, ribs and stems removed, leaves coarsely chopped. Reduce heat to medium and cook, stirring occasionally, until kale is tender and beans are heated through, about 2 minutes. Pour in reserved purée and cook, stirring occasionally, until combined but color is still vibrant, about 1 minute. Remove from heat and stir in 3 Tbsp. fresh lemon juice.
Step 3
Ladle soup into bowls; drizzle with plain whole-milk yogurt and season with black pepper.