Pasta Fagioli (Pasta and Beans) tastes like spaghetti soup -you won’t even notice the beans! If you want to bulk it up you could add browned pork and or spinach to the soup too.
1 tbsp olive oil
3 cloves garlic, chopped
1 medium celery stalk, chopped
1 medium carrot, finely chopped
1 15 oz can pinto beans
1 28 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
4 cups vegetable broth
2 cups water
kosher salt and pepper to taste
6 oz dry whole wheat shells
grated Parmesan cheese for topping (optional)
(Recipe adapted from Pioneer Woman)
Prep: 5 Minutes
Cook: 45 Minutes
Prepare the kale and set it aside.
In a medium pot. boil sliced potatoes until tender. Drain and set aside.
In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, and milk. Simmer for 30 minutes.
Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
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