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Originating from the Campania region, pasta e fagioli, or pasta and beans, is a comforting Italian soup. This weeknight-friendly version comes together in just 25 minutes thanks to pre-cooked pasta and beans.
Contains: milk, wheat.
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What You Get
Cooked Israeli couscous
What You'll Need
Salt & freshly ground pepper
Red pepper flakes (optional)
Chop half of the onion, reserving the rest for another use. Chop 3 cloves of garlic. Pick the rosemary, toss the stems, and chop 1 teaspoon of leaves. Rinse and drain the beans.
Warm 1 tablespoon of olive oil in a dutch oven or large pot over medium-high heat. Add the onion and a pinch of salt and saute until translucent, 3-5 minutes. Add the garlic, rosemary, and a pinch of red pepper flakes, if you’d like a little heat. Stir until fragrant, 30 seconds.
Add 3 cups of the broth to the pot along with the tomatoes. Cook, stirring occasionally, until the flavors meld, 10 minutes.
Add the Israeli couscous, beans, and the half of the kale to the soup and cook until the pasta and beans are warmed through and the kale is wilted, 2 minutes.
Ladle the soup into bowls. Sprinkle with parmesan and serve.