Pasta e Fagioli

Possible Cooking Methods:   Stovetop   Pressure Cooker

Pasta e Fagioli literally translates as “pasta and beans.” That really sums up this soup, although with the vegetables, tomatoes and kale mixed in, it really is a meal all by itself. I always save the rinds from my wedges of Parmigiano-Reggiano. They are, after all, just as expensive as the cheese itself. Wrap them in plastic and store them in the freezer. They are a perfect way to season this soup (and others too). In my neck of the woods, Pasta e Fagioli is pronounced “pasta fazool” which actually stems from the Neapolitan name “Pasta e Fasule.” I just call it dinner.

1 tablespoon olive oil

1 tablespoon butter

½ onion, diced

2 carrots, diced

2 stalks celery, diced

1 clove garlic, minced

½ teaspoon dried thyme

½ teaspoon dried rosemary

1 bay leaf

1 teaspoon salt

freshly ground black pepper

1 (28-ounce) can diced tomatoes

6 cups vegetable or chicken stock

2 (14-ounce) cans cannellini beans, drained and rinsed

4-inch Parmesan cheese rind (optional)

1½ cups dried ditalini pasta (or other small shape)

4 cups coarsely chopped kale

grated Parmesan cheese

Stovetop Directions

Serves:6 to 8

Cooking Time:55 minutes

1. Pre-heat a 6-quart Dutch oven or stockpot over medium-high heat. Add the olive oil and butter and sauté the onion, carrots and celery until they start to soften – about 5 minutes. Add the garlic, thyme, rosemary, bay leaf, salt and freshly ground black pepper and continue to sauté for a few more minutes.

2. Add the diced tomatoes, stock, cannellini beans and the Parmesan cheese rind. Cover and simmer for 40 minutes. Add the ditalini pasta and simmer, uncovered, for another 15 minutes. Stir in the kale and season with salt and freshly ground black pepper.

3. Serve in large bowls with warm crusty bread and extra Parmesan cheese grated on top.

Pressure Cooker Directions

Serves:6 to 8

Cooking Time:12 minutes

1. Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTE setting.

2. Add the olive oil and butter to the cooker and sauté the onions, carrots and celery until they start to soften – about 5 minutes. Add the garlic, thyme, rosemary, bay leaf, salt and freshly ground black pepper and continue to sauté for a few more minutes. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Add the diced tomatoes, stock, cannellini beans, Parmesan cheese rind and dried pasta. Cover and lock the lid in place.

3. Pressure cook on HIGH for 6 minutes.

4. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Stir in the kale and season with salt and freshly ground black pepper.

5. Serve in large bowls with warm crusty bread and extra Parmesan cheese grated on top.