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Modern Pasta e Fagioli

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Modern Pasta e Fagioli
40 minutes


Main course

Ingredients for 4 people

1 box Barilla Medium Shells
4 tablespoons Extra Virgin Olive Oil
6 cloves Garlic Peeled Sliced Thin
1 teaspoon Red Chili Pepper Flakes
1 Medium Red Onion Chopped
1/4 cup Fresh Parsley Chopped
2 cups Collard Greens Chopped
1/2 cup Tomato Sauce
1 1/2 cup Vegetable Stock
3/4 cup Extra Virgin Olive Oil Divided
1 Onion Diced
4 cloves Garlic Sliced
3 tablespoons Fresh Thyme Chopped
1/2 Medium Carrot Shredded
56 ounces Whole Tomatoes Canned
1 can Borlotti Bean Drained Rinsed

Preparation 10 minutes preparation + 30 minutes cooking
1. Bring 6 quarts water to boil and add 2 tablespoons salt

2. Sauté garlic and onion with olive oil in a large pot until onions are translucent, about 7 to 8 minutes

3. Add parsley and collard greens, cover and cook until completely cooked down, about 10 minutes

4. Add beans, tomato sauce and vegetable stock

5. Bring to boil and simmer 15 minutes

6. Season with salt and pepper

7. Cook Medium Shells 2 minutes less then the package directions

8. Drain and pour pasta into soup mixture

9. Stir to mix well

10. Simmer 10 minutes

11. Serve hot or cold, drizzled with 1 tablespoon extra virgin olive oil over the top of the soup

12. Mario's basic tomato sauce: heat 1/4 cup olive oil in a 3-quart saucepan over medium heat

13. Add the spanish onion and 4 cloves garlic cook until soft and light golden brown, about 8 to 10 minutes

14. Add 3 tablespoons fresh thyme and 1/2 of a medium carrot and cook until the carrot is quite soft, about 5 minutes

15. Add 2 cans of whole tomatoes tomatoes, with their juice, and bring to a boil, stirring often

16. Lower the heat and simmer until the sauce is as thick as hot cereal, about 30 minutes

17. Season with salt to taste

18. *this sauce can be refrigerated for up to 1 week or frozen for 6 months