Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters diced canned tomatoes, drained; 473 milliliters cannellini beans, dried; 1 Tbsp fresh sage, minced; 1 Tbsp fresh thyme, minced; 4 cloves garlic, minced; 1 bunch kale, chopped; 1 small onion, diced; 8 servings grated Parmigiano Reggiano cheese, for garnish; 227 grams pasta, small shape, dried; 8 servings salt and pepper, to taste; 2 liters vegetable stock

Pastan e Fagioli might be just the main course you are searching for. One serving contains 433 calories, 28g of protein, and 9g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes about 10 minutes. If you have garlic, onion, kale, and a few other ingredients on hand, you can make it. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Cook the cannellini beans either by a traditional soak and cook method or by using a pressure cooker to cook more quickly.

Ingredients you will need

Cannellini Beans

Equipment you will use

Pressure Cooker

Drain beans, reserving some of the bean water. Puree half of the beans using some of the water as needed.

Ingredients you will need

Beans

Water

Combine pureed beans with stock, tomatoes, kale, onion, garlic, thyme and sage and bring to a boil. Reduce heat and simmer for 15 minutes.

Ingredients you will need

Tomato

Garlic

Beans

Onion

Stock

Thyme

Kale

Sage

Add cooked beans and return to a boil, then add pasta and cook just until al dente. Season with salt and pepper to taste and serve with grated Parmigiano Reggiano cheese for garnish.

Ingredients you will need

Parmigiano Reggiano