Green Pasta e Fagioli

Ingredients

For 4 servings

• •4 garlic cloves, 1 smashed, 3 thinly sliced
• •1 large bunch kale, ribs and stems removed, leaves coarsely chopped, divided
• •3 c. à soupe extra-virgin olive oil
• •1 medium onion, coarsely chopped
• •1.5 c. à café Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• •0.5 c. à café crushed red pepper flakes
• •Freshly ground pepper
• •4 tasse low-sodium vegetable broth
• •12 oz whole wheat pasta
• •2 15.5-oz. cans white beans, rinsed
• •2 oz Parmesan, finely grated
• •3 c. à soupe fresh lemon juice
• •Plain whole-milk yogurt (for serving)

Method

1. 1.Place 1 garlic clove, smashed, and ½ large bunch kale, ribs and stems removed, leaves coarsely chopped, in a blender and top with 2 cups boiling water. Blend until smooth; set purée aside.
2. 2.Heat 3 Tbsp. extra-virgin olive oil in a medium heavy pot over medium-high. Add 1 medium onion, coarsely chopped, and season with kosher salt. Cook, stirring occasionally, until softened, about 4 minutes. Add 3 garlic cloves, thinly sliced, and ½ tsp. crushed red pepper flakes; season with freshly ground black pepper. Cook, stirring often, until fragrant, about 1 minute. Add 4 cups low-sodium vegetable broth, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 3 cups water and bring to a boil. Add 12 oz. whole wheat pasta and cook, stirring occasionally, until very al dente, about 2 minutes less than package directions. Add two 15.5-oz. cans white beans, rinsed, 2 oz. Parmesan, finely grated, and remaining ½ large bunch kale, ribs and stems removed, leaves coarsely chopped. Reduce heat to medium and cook, stirring occasionally, until kale is tender and beans are heated through, about 2 minutes. Pour in reserved purée and cook, stirring occasionally, until combined but color is still vibrant, about 1 minute. Remove from heat and stir in 3 Tbsp. fresh lemon juice.
3. 3.Ladle soup into bowls; drizzle with plain whole-milk yogurt and season with black pepper.