Pasta e Fagioli
with Garlic-Rosemary Breadcrumbs & Kale
"Pasta e fagioli" translates to "pasta and beans", but this stew is so much more than that. The traditional Italian soup has many regional variations, but frequently has tomatoes, cannellini or navy beans, and macaroni or ditalini noodles. For our version of this hearty stew, we use crushed tomatoes and tomato powder, creamy white butter beans, and orzo pasta.
INGREDIENTS
- 0.25 oz rosemary, leaves minced
- 4 garlic cloves, peeled and thinly sliced (divided)
- 1/4 cup panko breadcrumbs
- 1 yellow onion, peeled and diced
- 4 oz curly kale, destemmed and leaves chopped
- 2 tbsp tomato powder
- 13.76 oz crushed tomatoes
- 1/2 tsp red chile flakes (divided)
- 13.4 oz butter beans, drained and rinsed
- 4 oz orzo pasta
- 2 tbsp vegan parmesan
- 3 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Heat 1 tbsp olive oil and rosemary in large nonstick skillet over medium heat. Cook until rosemary begins to sizzle, 1 to 2 minutes. Add just half the garlic and cook until fragrant, 30 seconds to 1 minute. Add breadcrumbs and a pinch of salt and pepper, cook until golden brown, 2 to 4 minutes. Transfer to small bowl and wipe skillet clean. (4-serving meal: use 2 tbsp olive oil.)(TIP: For the 4-serving meal, use a large pot.)
Heat 2 tbsp olive oil in same skillet over medium heat. Add onion and a pinch of salt and pepper and cook until translucent, 3 to 4 minutes. Add remaining garlic and cook until fragrant, 1 to 2 minutes. Add kale and cook until bright green and wilted, 2 to 4 minutes. (4-serving meal: use 4 tbsp olive oil)
Add tomato powder, crushed tomatoes, just half the chile flakes, butter beans, orzo, a pinch of salt and pepper and 3 cups water to skillet with vegetables. Stir to combine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, 9 to 12 minutes. Season to taste with salt and pepper. (4-serving meal: use 4 1/2 cup water)(TIP: Add more chile flakes if you prefer more spice.)
Add parmesan to breadcrumbs and stir to combine. Divide pasta e fagioli between bowls and top with garlic-rosemary breadcrumbs. Mangia bene!
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Italian Butter Bean Stew with Croutons & Parmesan Kale
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