White Bean Pasta e Fagioli

Buon giorno, una bella giornata.

Here is the first of two pasta recipes that I promised in my last posting.

White Bean Pasta e Fagioli

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 2 small carrots, chopped
• 1 rib celery, chopped
• 2 cloves garlic, minced
• 1/2 bunch broccoli rabe, excess stems removed, torn ( use spinach here if you can’t find rabe)
• 1/2 bunch kale, excess stems removed, torn (use cabbage here if you can’t find kale)
• 1 (28-ounce) can tomatoes
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 5 cups chicken broth
• 1 cup Barilla Ditalini (substitute any small, short type of pasta)
• 1/4 cup chopped parsley, divided
• 1 tablespoon chopped oregano
• 1/2teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 cup freshly grated Parmigiano-Reggiano cheese, divided

Preparation

1. Heat olive oil in large stockpot over medium-high heat. Add onion, carrots, celery and garlic. Sauté 3-4 minutes or until tender, stirring occasionally.
2. Add greens and stir until wilted.
3. Add tomatoes, squashing them gently by hand over pot to break them apart. Add remaining juice of tomatoes as well. Add beans and chicken broth.
4. Add ditalini, 2 tablespoons parsley, oregano, pepper and salt. Bring to boil and cook 10-12 minutes or until pasta is tender.
5. Stir in remaining parsley and 1/2 cup cheese. Serve with remaining cheese. Serve with crusty bread and drizzle with olive oil if desired.

Serves 4

Buon Appetito

Cheers… and salute

Love Italy, love life.