Pasta e Fagioli
with Parmesan Frico
Pasta e fagioli — literally translating into “pasta and beans” — is a heartwarming Italian soup, perfect for chilly nights.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Mirepoix
10 g
Rosemary
10 g
Garlic
1 can
Mixed Beans
56 g
Parmesan Cheese, shredded
(Contains Milk)
85 g
Ditalini Pasta
(Contains Egg, Gluten)
2 unit
Vegetable Broth Concentrate
56 g
Black Kale, sliced
10 g
Thyme
1 box
Crushed Tomatoes
Not included in your delivery
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to bake the Parmesan frico). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Strip a few rosemary leaves from the stem and finely chop 2 tbsp (double for 4 ppl). Strip 1 tbsp thyme leaves (double for 4 ppl) from the stems, then finely chop. Mince or grate the garlic. Drain and rinse the beans.
Heat a large pot over medium-high heat. Add a drizzle of oil, then the mirepoix, rosemary, garlic and half the thyme leaves. Cook, stirring occasionally, until the veggies are golden-brown, 7-8 min.
Add the beans, pasta, broth concentrates, crushed tomatoes and 4 cups water (double for 4 ppl) to the pot. Bring up to a boil, then reduce the heat to medium. Simmer, until the pasta is tender and the liquid is slightly reduced, 10-12 min.
Meanwhile, in a medium bowl, combine the Parmesan and remaining thyme leaves. Season with pepper. On a parchment-lined baking sheet, sprinkle the Parmesan mixture in a thin, even layer over the entire sheet. Bake in the centre of the oven until the cheese is crispy and golden-brown, 5-7 min. Cool slightly before breaking the frico up into large pieces.
Add the kale into the soup and stir until wilted, 1-2 min. Season with salt and pepper.
Divide the soup between bowls.Top with a Parmesan frico. (TIP: You can also crush up the frico and sprinkle it over the soup — this will add a bit of crunch!)
