Creamy Tortellini e Fagioli - Goodtaste with Tanji
This hearty stew is a spin on a classic Italian pasta e fagioli, or “pasta and beans.” Here we swap cheese tortellini in for the pasta and then bulk it up with wilted kale and fennel-y crumbled...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goodtaste.tv.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 pound loose sweet Italian sausage
- 2 carrots (finely chopped)
- 2 celery stalks (finely chopped)
- 1 yellow onion (finely chopped)
- Kosher salt and freshly ground black pepper
- 4 large garlic cloves (minced)
- 1 Tablespoon minced fresh rosemary
- 1 Tablespoon fresh thyme leaves (plus more for garnish)
- ½ teaspoon crushed red pepper
- ¼ cup tomato paste
- One 28-ounce can whole peeled tomatoes (crushed with your hands)
- 1½ quarts chicken stock or low-sodium broth (6 cups)
- 4 cups stemmed and chopped kale or mustard greens ((about 1 small bunch))
- One 15-ounce can cannellini beans (rinsed and drained)
- One 10-ounce package cheese tortellini
- ½ cup heavy cream
- Shaved parmesan cheese (for garnish)
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