🌿🍝 Herby, Green Pasta e Fagioli Recipe 🥣

[てって]

This is meant to be a very simple recipe, so the ingredients are limited. If you make it as-is, be sure you're salting throughout and salting well so it has enough flavor! Particularly if you use water. If you don't keep vegan, you can add bacon or even crumbled Italian sausage and finish with Parmesan cheese for a richer, heartier dish. If you keep vegan and want to pump it up, finish with grated plant-based Parm. You can also add more veggies to this. I think it would be great with fried mushrooms cooked before the onion and added back in with the broth/water.

Ingredients:

• 1 tablespoon neutral oil for frying
• 1 yellow onion, peeled and diced
• 2 (15-ounce) cans white beans, drained and rinsed, or 3 cups fully cooked white beans from 1 cup dry white beans
• Salt, pepper, and crushed red pepper to taste
• 6 cups water or vegetable stock
• 8 ounces elbow pasta or your favorite small pasta like ditalini or orzo 1 head Lacinato kale, stems removed and leaves torn
• 1 cup loosely packed fresh herbs such as basil, parsley, dill, or a mix; roughly chopped; a pinch reserved for garnish

Sauté the onion and beans:

1. Heat the neutral oil in a wide pot on medium-high. Add the onion and cook for 6 to 7 minutes until it just begins to soften. Add the beans and season with salt and pepper. Toss to coat.

Simmer the soup:

1. Pour in the water or stock and season the liquid with salt, pepper, and a pinch of crushed red pepper if you like. Bring to a boil. Reduce heat and simmer for 30 minutes. Taste and season periodically.

Cook the pasta:
Meanwhile, bring a medium pot of salted water to a boil. Cook the pasta according to package instructions, then drain. Set aside.

Finish the soup:

1. Add the kale and fresh herbs to the pot of beans and simmer for an additional 5 to 10 minutes. Taste and season with salt and pepper.

To serve:

1. Divide the cooked pasta between bowls and ladle the soup over the pasta. Garnish each bowl with more fresh herbs. Enjoy!

 

[Serene]

Ah, pasta e fagioli, a classic Italian comfort dish! This herby, green version sounds absolutely delightful. Imagine twirling your fork around al dente pasta swimming in a hearty broth infused with the freshness of herbs. And those tender beans adding a satisfying texture to every bite. It's like a hug in a bowl, nourishing and comforting, perfect for any time you need a taste of Italy on your plate. Buon appetito!

 

[Kardel]

This is meant to be a very simple recipe, so the ingredients are limited. If you make it as-is, be sure you're salting throughout and salting well so it has enough flavor! Particularly if you use water. If you don't keep vegan, you can add bacon or even crumbled Italian sausage and finish with Parmesan cheese for a richer, heartier dish. If you keep vegan and want to pump it up, finish with grated plant-based Parm. You can also add more veggies to this. I think it would be great with fried mushrooms cooked before the onion and added back in with the broth/water.

View attachment 3033Ingredients:

• 1 tablespoon neutral oil for frying
• 1 yellow onion, peeled and diced
• 2 (15-ounce) cans white beans, drained and rinsed, or 3 cups fully cooked white beans from 1 cup dry white beans
• Salt, pepper, and crushed red pepper to taste
• 6 cups water or vegetable stock
• 8 ounces elbow pasta or your favorite small pasta like ditalini or orzo 1 head Lacinato kale, stems removed and leaves torn
• 1 cup loosely packed fresh herbs such as basil, parsley, dill, or a mix; roughly chopped; a pinch reserved for garnish

Sauté the onion and beans:

1. Heat the neutral oil in a wide pot on medium-high. Add the onion and cook for 6 to 7 minutes until it just begins to soften. Add the beans and season with salt and pepper. Toss to coat.

Simmer the soup:

1. Pour in the water or stock and season the liquid with salt, pepper, and a pinch of crushed red pepper if you like. Bring to a boil. Reduce heat and simmer for 30 minutes. Taste and season periodically.

Cook the pasta:
Meanwhile, bring a medium pot of salted water to a boil. Cook the pasta according to package instructions, then drain. Set aside.

Finish the soup:

1. Add the kale and fresh herbs to the pot of beans and simmer for an additional 5 to 10 minutes. Taste and season with salt and pepper.

To serve:

1. Divide the cooked pasta between bowls and ladle the soup over the pasta. Garnish each bowl with more fresh herbs. Enjoy!

This herby green pasta e fagioli sounds like a delicious twist on a classic Italian dish! I can imagine the fresh flavors from the herbs adding a vibrant touch to the creamy beans and pasta. Can't wait to try it out for a cozy dinner at home!

 

[EvanSeeker]

Wow, this herby green pasta e fagioli looks so fresh and inviting! I’m loving all those vibrant flavors—perfect for a cozy meal. Thanks for the recipe!

 

[Oniokitty]

This is meant to be a very simple recipe, so the ingredients are limited. If you make it as-is, be sure you're salting throughout and salting well so it has enough flavor! Particularly if you use water. If you don't keep vegan, you can add bacon or even crumbled Italian sausage and finish with Parmesan cheese for a richer, heartier dish. If you keep vegan and want to pump it up, finish with grated plant-based Parm. You can also add more veggies to this. I think it would be great with fried mushrooms cooked before the onion and added back in with the broth/water.

View attachment 3033Ingredients:

• 1 tablespoon neutral oil for frying
• 1 yellow onion, peeled and diced
• 2 (15-ounce) cans white beans, drained and rinsed, or 3 cups fully cooked white beans from 1 cup dry white beans
• Salt, pepper, and crushed red pepper to taste
• 6 cups water or vegetable stock
• 8 ounces elbow pasta or your favorite small pasta like ditalini or orzo 1 head Lacinato kale, stems removed and leaves torn
• 1 cup loosely packed fresh herbs such as basil, parsley, dill, or a mix; roughly chopped; a pinch reserved for garnish

Sauté the onion and beans:

1. Heat the neutral oil in a wide pot on medium-high. Add the onion and cook for 6 to 7 minutes until it just begins to soften. Add the beans and season with salt and pepper. Toss to coat.

Simmer the soup:

1. Pour in the water or stock and season the liquid with salt, pepper, and a pinch of crushed red pepper if you like. Bring to a boil. Reduce heat and simmer for 30 minutes. Taste and season periodically.

Cook the pasta:
Meanwhile, bring a medium pot of salted water to a boil. Cook the pasta according to package instructions, then drain. Set aside.

Finish the soup:

1. Add the kale and fresh herbs to the pot of beans and simmer for an additional 5 to 10 minutes. Taste and season with salt and pepper.

To serve:

1. Divide the cooked pasta between bowls and ladle the soup over the pasta. Garnish each bowl with more fresh herbs. Enjoy!

I think this herby, green pasta e fagioli sounds absolutely delicious! Though, I’d love to know what herbs you use for that extra flavor boost.

 

[Mui]

This recipe sounds fire! Make sure to salt well for max flavor, especially with water. If you’re cool with meat, bacon or sausage would totally up the game, or keep it vegan with some plant-based Parm. Fried mushrooms could be a dope add-in too! Thanks for the tips!