Pasta Fagioli With Kale

Great way to sneak in some kale for your family dinner on a cold fall night!

Pasta Fagioli with Kale

This started out as a soup that peasants were making with pasta and beans in Italy. It has evolved into a very popular dish that is found in many restaurants today using meat as a flavoring to the sauce base.

I like to use lose Italian sausage that has been browned to the point of having a dark crust to it. I think that meat that has been browned heavily makes the soup more flavorful.

Next add in the onions and the seasonings except the garlic. Sauté the mixture until the onions are almost caramelized then add the garlic and sauté for about 30 seconds just before you add the tomatoes and chicken stock so that the garlic doesn’t burn.  

I used the diced tomatoes from our garden that we froze this summer. They are great for soups and stews.  I threw in a bunch of chopped kale to give it that extra healthy touch.

One of the best things about this soup is that you can freeze the leftovers. This is hearty soup is perfect for dinner on a chilly night.

Pasta Fagioli with Kale

2 Tablespoons of Olive Oil

1 lbs. of Italian sausage links with casings removed

1 lg. onion chopped

1.5 Tablespoon of fresh rosemary finely chopped

1 Tablespoon of fresh sage finely chopped

¼ teaspoon of red pepper flakes

1 Tablespoon of chopped garlic

2 cups of diced tomatoes

6 cups of low sodium chicken stock

1 Tablespoon of fresh basil finely chopped

2 ea. 19 oz cans of cannellini beans drained and rinsed

1 cup of Ditalini pasta

 1 bunch of kale washed, thick stems removed and coarsely chopped

Salt & Pepper to taste

Grated Parmesan for garnish

Serve with crusty bread

 In a large heavy bottom stock pot, heat the olive oil. Add the lose Italian sausage and break apart with a spatula. Brown until crusty, about 10 minutes. Add the onion, rosemary, sage and red pepper flakes. Sauté until the onions are just about caramelized about 10 minutes. Add the garlic and sauté for 30 seconds. Add the tomatoes, chicken stock and basil. Bring to a simmer and add the beans and the Ditalini pasta. Cook for about 15 minutes. Add the chopped kale and cook for about 10 minutes. Salt and pepper to taste. Serve with Parmesan cheese and crusty bread.

serves 8

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