Pantry Pasta e Fagioli
Preheat the oven to 425°F.
Drizzle the garlic with olive oil and sprinkle with salt and pepper. Wrap in foil and roast until soft, 40 to 45 minutes.
Meanwhile, in a soup pot or Dutch oven, heat the 5 tablespoons of olive oil over medium-high heat. Add the bacon and brown, about 3 minutes. Stir in the bay leaf and herbs, celery, carrot and onion, and sprinkle with salt and pepper. Cook, partially covered, stirring occasionally, until the vegetables are soft, 10 to 15 minutes. Add a tablespoon of tomato paste and cook for a few minutes. Pour in the stock and bring to a boil, reduce the heat to a simmer.
Place a cup of the soup in a blender or food processor with the roasted garlic cloves, the remaining tablespoon of tomato paste, and half of the beans. Process until smooth, add water if it's too thick. Transfer back to the soup pot and stir to combine. Add the remaining beans.
Bring soup back to a bubble. Add the chicken ( if using) along with the spinach and cabbage and cook until the greens are wilted. Season with nutmeg. Cook the pasta in the soup.
Top bowls of soup with an extra drizzle of olive oil, cheese, onion and fresh herb, if using.
I used two heads of garlic but use as much as you prefer. Any green leafy vegetables will work from kale to escarole. Garbanzo beans or white Northern beans or even a combo of any white beans works. Leftover shredded pork instead of the chicken is an option.
I prepared this with what was on hand which was a fun aspect of the challenge.
I'm pretty sure that there will be more soups in the coming weeks and months. You're welcome.
Also enjoy this photo of my dog Beatrix who turned 2 this month. Again, you're welcome.
- 2 heads garlic, tops cut off to expose the cloves
- 5 tbsp olive oil
- Salt and pepper
- 1/4 pound bacon or pancetta ( I used both turkey bacon and pork bacon), chopped
- 1 bay leaf
- Herbs of your liking, fresh or dry. I used rosemary and basil
- 2 ribs celery, finely chopped ( save the leaves for fresh garnish)
- 1 carrot, finely chopped
- 2 tbsp tomato paste
- 6 to 8 cups chicken stock
- 1( 15 oz) can cannellini beans, rinsed and drained
- I had a couple of fully cooked chicken thighs that I tossed in
- Fresh spinach leaves and shredded cabbage ( about a cup each)
- Nutmeg to taste
- 1/2 pound of small pasta
- For serving:
- Freshly grated Parmesan cheese
- Minced onions
- Chopped fresh herbs
Preheat the oven to 425°F.
Drizzle the garlic with olive oil and sprinkle with salt and pepper. Wrap in foil and roast until soft, 40 to 45 minutes.
Meanwhile, in a soup pot or Dutch oven, heat the 5 tablespoons of olive oil over medium-high heat. Add the bacon and brown, about 3 minutes. Stir in the bay leaf and herbs, celery, carrot and onion, and sprinkle with salt and pepper. Cook, partially covered, stirring occasionally, until the vegetables are soft, 10 to 15 minutes. Add a tablespoon of tomato paste and cook for a few minutes. Pour in the stock and bring to a boil, reduce the heat to a simmer.
Place a cup of the soup in a blender or food processor with the roasted garlic cloves, the remaining tablespoon of tomato paste, and half of the beans. Process until smooth, add water if it's too thick. Transfer back to the soup pot and stir to combine. Add the remaining beans.
Bring soup back to a bubble. Add the chicken ( if using) along with the spinach and cabbage and cook until the greens are wilted. Season with nutmeg. Cook the pasta in the soup.
Top bowls of soup with an extra drizzle of olive oil, cheese, onion and fresh herb, if using.
I used two heads of garlic but use as much as you prefer. Any green leafy vegetables will work from kale to escarole. Garbanzo beans or white Northern beans or even a combo of any white beans works. Leftover shredded pork instead of the chicken is an option.
I prepared this with what was on hand which was a fun aspect of the challenge.
I'm pretty sure that there will be more soups in the coming weeks and months. You're welcome.
Also enjoy this photo of my dog Beatrix who turned 2 this month. Again, you're welcome.