Recipe by l'ecole
Don't you just love one-pot meals -- especially when they cook up fast and are delicious?! This is a combination of Pasta Fagiole and "Greens and Beans" (the latter an upstate New York favorite). It can be made with a variety of different greens (I chose kale the first time around because that was most affordable), although I think that sharper greens are the better choice. The recipe appeared in our local supermarket's (Hannaford) bi-monthly magazine. It will look like you have way too much kale to possibly get this all to cook properly: never fear, just keep stirring!
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 1 tablespoon olive oil
- 1 (14 1/2 ounce) can diced tomatoes, with juice (fire-roasted if you can get it)
- 2 cups whole wheat pasta shells, medium
- 2 cups water
- 1 (28 ounce) can cannellini beans, drained and rinsed
- 6 cups kale, chopped (or chard, escarole, or spinach)
- 1 tablespoon dried basil
- 1⁄2 teaspoon crushed red pepper flakes (optional)
- 1⁄2 teaspoon salt
- 1 1⁄4 teaspoons black pepper
- grated parmesan cheese (to serve)
Directions See How It's Made
- In a medium-large soup pot, sauté onion, garlic, and bell pepper in olive oil until soft (about 4-5 minutes).
- Add remaining ingredients and bring to a boil.
- Cover, reduce heat, and simmer 10 minutes (until pasta is cooked). Season with salt and pepper and serve, topped with grated Parmesan cheese.