Pasta e Fagioli | Recipe Cart

Name: Pasta e Fagioli | Recipe Cart
Total time: 40 min
Ingredients: 3 tablespoons extra virgin olive oil; 2 medium carrots (scrubbed and coarsely chopped, about 1 cup); 1 small onion (finely chopped, about 1 cup); 1 teaspoon kosher salt (plus more to taste); 2 large cloves garlic (minced, about 1 tablespoon total); 4 cups vegetable or chicken broth; 3 cups cooked gigante beans (rinsed well if canned (from 2 15-ounce cans)); 2 cups Marinara sauce; ¼ teaspoon red pepper flakes; 1 2-inch Parmesan rind (optional); ⅔ cup small whole-grain pasta (such as orzo or ditalini); 2 cups chopped kale leaves (fresh or frozen and quickly thawed by rinsing with hot water); freshly ground black pepper (to taste); freshly grated Parmesan cheese (to top (optional))

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Pasta e Fagioli recipe from Brain Health Kitchen, featuring vegetables, beans, and marinara in under 40 minutes. Perfect for a comforting meal!

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Serving bowl

Ingredients

3 tablespoons extra virgin olive oil
2 medium carrots (scrubbed and coarsely chopped, about 1 cup)
1 small onion (finely chopped, about 1 cup)
1 teaspoon kosher salt (plus more to taste)
2 large cloves garlic (minced, about 1 tablespoon total)
4 cups vegetable or chicken broth
3 cups cooked gigante beans (rinsed well if canned (from 2 15-ounce cans))
2 cups Marinara sauce
¼ teaspoon red pepper flakes
1 2-inch Parmesan rind (optional)
⅔ cup small whole-grain pasta (such as orzo or ditalini)
2 cups chopped kale leaves (fresh or frozen and quickly thawed by rinsing with hot water)
freshly ground black pepper (to taste)
freshly grated Parmesan cheese (to top (optional))