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Pasta Fagioli with Cranberry Beans and Kale (soup)
Ingredients
  • 2 cups dried cranberry beans, borlotti beans, or pinto beans soaked for at least an hour-see step 1
  • 1 medium onion chopped
  • 2 ribs celery chopped
  • 7 cloves garlic minced and divided
  • 1 teaspoon fresh rosemary, minced or ½ tsp. dried
  • ¼ teaspoon red pepper flakes
  • 26 ounces chopped tomatoes canned
  • 3 teaspoons dried basil leaves divided
  • 2 teaspoons dried oregano divided
  • ½ teaspoon smoked paprika
  • 2 teaspoons salt optional or to taste
  • 2 cups small pasta (whole grain or gluten-free preferred)
  • 10 ounces kale (4 to 6 cups chopped, stems removed and leaves chopped)
  • 3 tablespoons nutritional yeast
  • freshly-ground black pepper to taste
Steps
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