Pasta Fagioli with Cranberry Beans and Kale
"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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