One-Pot Pasta e Fagioli

What You Get

Yellow onion

Garlic

Rosemary

Cannellini beans

Diced tomatoes

Vegetable broth

Cooked Israeli couscous

Baby kale

Grated parmesan

What You'll Need

Olive oil

Salt & freshly ground pepper

Red pepper flakes (optional)

Step 1

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.

Step 2

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.

Step 3

Add 3 cups of the broth to the pot along with the tomatoes. Cook, stirring occasionally, until the flavors meld, 10 minutes.

Step 4

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.

Step 5

Ladle the soup into bowls. Sprinkle with parmesan and serve.