Pasta e Fagioli (Pasta and Bean Soup)
2 tbsp butter
2 tbsp extra virgin olive oil
1/4 cup italian parsley, finely chopped
1 medium yellow onion, finely chopped
2 tbsp tomato paste
8 cups chicken stock
2 cups fresh cooked cranberry beans
3 cups curly kale, chopped
1 1/3 cups small pasta (like orzo-sized or small macaroni)
Salt and fresh pepper
Grated Pecorino Romano
In a large saucepan, heat butter and oil over medium-high heat. Add parsley and onion and cook for 10 minutes, until golden. Stir in tomato paste, turn down heat to medium and cook another 10 minutes. Add stock and beans, bring to a boil, then lower the heat and simmer for 30 minutes. Add kale and pasta and cook another 10 minutes. Remove from heat, season generously with salt and pepper, cover and let rest for 10 minutes. Ladle into bowls. Top with grated Pecorino Romano.
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