If you're cooking for a small group, ladle the desired servings into a separate pot and add the pasta and kale. The pasta gets mushy even for leftovers the next day. You can freeze the remaining fagioli for future meals.

Pasta Fagioli with Cranberry Beans and Kale

Instant Pot pressure cooker Pasta Fagioli with Cranberry Beans and Kale Soup ♥ Fat Free Vegan Kitchen

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Pasta Fagioli with Cranberry Beans and Kale | Recipe from FatFree Vegan Kitchen

Clock
1 hour
Ingredients
∙ Serves 8
Produce
  • 3 tsp Basil, dried leaves
  • 2 Celery, ribs
  • 2 cups Cranberry beans, dried
  • 7 cloves Garlic
  • 10 oz Kale
  • 1 Onion, medium
  • 2 tsp Oregano, dried
  • 26 oz Tomatoes, canned
Baking & spices
  • 1 Black pepper, freshly-ground
  • 3 tbsp Nutritional yeast
  • 1/2 tsp Paprika, smoked
  • 1/4 tsp Red pepper flakes
  • 2 tsp Salt optional
Other
  • 2 cups Small pasta (whole grain or gluten-free preferred)
  • 1 teaspoon fresh rosemary, minced or 1/2 tsp. dried
Pasta Fagioli with Cranberry Beans and Kale - a low-fat, vegan version of the traditional Italian pasta and beans. With Instant Pot (pressure cooker) and regular stove top directions.

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