Pasta Fagioli with Cranberry Beans and Kale

Name: Pasta Fagioli with Cranberry Beans and Kale
Yield: 8
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 1/2 tsp. dried); 1/4 teaspoon red pepper flakes; 26 ounces chopped tomatoes, canned; 3 teaspoons dried basil leaves, divided; 2 teaspoons dried oregano, divided; 1/2 teaspoon smoked paprika; 2 teaspoons salt (optional or to taste); 2 cups small pasta, whole grain or gluten-free preferred; 10 ounces kale, stems removed and leaves chopped (4-6 cups chopped); 3 tablespoons nutritional yeast; freshly-ground black pepper, to taste

Pasta Fagioli with Cranberry Beans and Kale was pinched from <a href="http://blog.fatfreevegan.com/2014/11/pasta-fagioli-with-cranberry-beans-and-kale.html" target="_blank">blog.fatfreevegan.com.</a>

"Using a pressure cooker cuts the time it takes to cook dried beans by about half, but I’ve also included regular cooking directions at the end of the recipe...."

INGREDIENTS

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2 cups dried cranberry beans, borlotti beans, or pinto beans (soaked for at least an hour–see step 1)

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1 medium onion, chopped

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2 ribs celery, chopped

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7 cloves garlic, minced and divided

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1 teaspoon fresh rosemary, minced (or 1/2 tsp. dried)

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1/4 teaspoon red pepper flakes

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26 ounces chopped tomatoes, canned

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3 teaspoons dried basil leaves, divided

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2 teaspoons dried oregano, divided

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1/2 teaspoon smoked paprika

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2 teaspoons salt (optional or to taste)

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2 cups small pasta, whole grain or gluten-free preferred

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10 ounces kale, stems removed and leaves chopped (4-6 cups chopped)

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3 tablespoons nutritional yeast

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freshly-ground black pepper, to taste

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