Pasta e Fagioli

 

Pasta e fagioli is a classic Italian soup, often made with parmesan cheese and day-old bread. I didn't quite feel like soup, so I made it as a pasta dish. Cannellinis are soft beans, so when they're well cooked they start to mash when mixed in with the pasta, giving the whole dish a creamy and rich texture. We ate this with locally baked flat bread covered with garlic butter and minced parsley and some Sicilian black olives.

What you will need

2 cups cooked cannellini beans

1 bunch kale, stems removed

1 large onion, chopped

5 garlic cloves, minced

2 tomatoes, chopped

1 cup peas

1/2 cup shredded carrots

1/2 tablespoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon dried basil

1 bay leaf

1 lemon's worth of zest

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/2 cup sliced almonds

1/2 cup sliced green onions

1/2 cup minced parsley

8 ounces short pasta

sea salt, ground black pepper, crushed red pepper

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