Pasta e Fagioli
with Parmesan Frico
Pasta e fagioli — literally translating into “pasta and beans” — is a heartwarming Italian soup, perfect for chilly nights.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Mirepoix
10 g
Romarin
10 g
Ail
1 boîte(s)
Haricots mélangés
56 g
Parmesan, râpé grossièrement
(Contient Lait)
85 g
Ditalinis
(Contient Oeuf, Gluten)
2 pièce(s)
Concentré de bouillon de légumes
56 g
Chou frisé noir, tranché
10 g
Thym
1 boîte(s)
Tomates broyées
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
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!)