Kaitlin Williams made this hearty soup as the first course for Lasagna Night with Carosello Pasta, using their ditalini, but could sub any other shape of small pasta.

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1 onion, sliced thinly
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp fennel seed
1 tbsp dried oregano
1 cup dry white wine
2 lbs of carrots, cut into small chunks
1 lb rutabaga or turnip, peeled and cut into small chunks
1 cup roasted cherry tomatoes (or 1 pound of cherry tomatoes roasted until they burst and the liquid reduces)
2 cups cooked mayocoba beans
6-8 cups water
1 cup small pasta
1 bunch lacinato kale, cut into ribbons
10 sprigs parsley


  1. In a large soup pot heat a large glug of olive oil over medium heat
  2. Add the onions, garlic, chili flake, fennel seed and oregano with a great big pinch of salt and cook until the onions soften without browning
  3. Add the white wine and allow to reduce until almost dry
  4. Add the carrots, rutabaga, cooked tomatoes, and beans along with the water
  5. Bring to a boil, reduce to a simmer and cook until the vegetables are fork tender
  6. Add the pasta and kale and simmer until the pasta is just cooked
  7. Taste and adjust seasoning
  8. Finish with a flurry of chopped parsley and extra drizzle of olive oil or pesto