Pasta e Figoli - Italian Pasta + White Beans

This rich + robust stew is perfect for a cool autumn day



Ingredients 

  • 1 large onion, chopped

  • 3 carrots, grated or chopped

  • 2 ribs of celery, chopped

  • 6 cloves of garlic, minced

  • 3 3/4 cups cooked large lima beans (or 21/2 cans) 

  • 1 x 15 oz jar of chopped or crushed tomatoes

  • 1 cup whole wheat orzo (or any pasta of your choice)

  • 4 cups vegetable broth (one container)

  • 3 cups water

  • 1/2 cup fresh parsley, chopped

  • 2 bay leaves

  • 1 tsp dried oregano

  • 1 tsp sea salt

  • Freshly ground black pepper

  • 1/4 tsp red pepper flakes (optional if you prefer a bit of spice)

  • 3 cups Tuscan kale, sliced into fine ribbons

  • 1 Tbs lemon juice (about half a lemon)

  • Olive oil



Instructions

  • Saute the onions, carrot, celery and 1/2 tsp salt in a dash of oil for 8-10 min

  • Add the garlic and stir for 30 seconds

  • Add the tomatoes and cook unitl it bubbles for about 10 min

  • Add the broth, water, bay leaves, oregano, black pepper and red pepper flakes and simmer for 10-15 min

  • Pour 1 1/2 cups of the soup and 3/4 cup of the beans into a blender and when blended (be very careful not to burn yourself when taking off the lid) pour the blended mixture back into the pot

  • Add remaining beans and orzo to the soup and cook for 10 min

  • Just before serving add the kale and parsley and heat until the kale is wilted but not overcooked

  • Stir in the lemon juice and remaining salt and garnish with vegan parmesan (optional) 



Notes

  • Serves 6

  • Tastes even better the next day!


Resources + Tips

  • For small portions like the directions above, or salad dressings and other sauces, my favorite blender is the Nutribullet Pro 900

  • I use the Camellia brand of large white beans and cook up a pound in the Instant Pot

Please Note: I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.