Craving a soup that’s both incredibly hearty and soul-soothingly delicious? Look no further! This Tuscan-inspired Red Kidney Bean and Pasta Soup, or *Pasta e Fagioli*, is the ultimate comfort food. By blending half the beans, we create a luxuriously creamy base without a drop of cream, packed with rustic flavor from simple herbs and vegetables. It’s a one-pot wonder that will warm you from the inside out, perfect for a chilly evening.
Ingredients
• 1½ cups / 300g dried red kidney beans, washed and rinsed
• 2 quarts / 2 liters water, plus more as needed
• 2 large carrots, scraped and chopped
• 1 large onion, chopped
• 1 large celery stalk, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tablespoon / 15 ml extra virgin olive oil
• 1 bay leaf
• 1 teaspoon dried basil
• ½ teaspoon dried rosemary, crushed
• 4 tablespoons / 60 ml tomato paste
• Salt and freshly ground black pepper, to taste
• 6 ounces / 170g fettuccine noodles, broken into smaller pieces
• For Serving
• Grated Parmesan cheese
• Freshly ground black pepper
• A drizzle of high-quality extra virgin olive oil
Instructions
1. In a large pot or Dutch oven, combine the washed kidney beans and 2 quarts of water. Bring to a boil over high heat, then reduce the heat to a simmer. Cook for 30 minutes.
2. Add the chopped carrots, onion, celery, sliced garlic, olive oil, bay leaf, basil, and rosemary to the pot. Stir to combine, return to a simmer, and cook for at least another 30-45 minutes, or until the beans are completely tender.
3. Carefully transfer about half of the soup (beans, vegetables, and broth) to a blender. Blend until smooth and creamy, then pour the purée back into the pot. Alternatively, use an immersion blender directly in the pot to blend about half the contents.
4. Stir the tomato paste into the soup until fully incorporated. Season generously with salt and pepper to your liking.
5. About 15-20 minutes before you’re ready to serve, bring the soup back to a gentle boil. Add the broken fettuccine pieces, stirring occasionally to prevent sticking. If the soup is too thick, add a splash of boiling water or more broth to reach your desired consistency.
6. Cook until the pasta is al dente, about 8-10 minutes. Remove the bay leaf and serve immediately in warm bowls.
7. Garnish each serving with a generous sprinkle of grated Parmesan cheese, a few cracks of fresh black pepper, and a final, luxurious drizzle of high-quality olive oil.
Nutritional Information
• Nutritional Highlights
• This soup is a powerhouse of plant-based nutrition! It’s packed with protein and fiber from the kidney beans, which aids in digestion and keeps you feeling full and satisfied. Carrots, celery, and onion provide essential vitamins and antioxidants. A truly wholesome and nourishing meal in one bowl. (Approx. 350 calories per serving, excluding garnishes).
Pro Tips
• For faster cooking and easier digestion, soak the dried beans in water overnight before you begin.
• For a deeper, more complex flavor, sauté the onion, carrots, celery, and garlic in the olive oil for 5-7 minutes before adding the beans and water.
• To prevent the pasta from becoming mushy in leftovers, cook it separately and add it to individual bowls just before serving.
• Stir in a few handfuls of fresh spinach or kale during the last 5 minutes of cooking for an extra boost of nutrients and color.
