One of the biggest blessings of this past year has been our puppy, Boone. He’s just the sweetest and has brought so much joy with his playful personality and all around adorableness. Recently, he has been begging for food. He doesn’t whine or anything, he just sits about 1 foot from the table and looks at us with his big brown puppy eyes and from time to time licks his lips. It’s really all my fault. It’s just that I want him to get to taste a little bread or bacon once in a while. I’ve never fed him directly from the table, I promise! I usually “accidentally” drop something on the ground while I’m cooking. I don’t think my trickery is working. He’s figured out that I’m a softy who can’t say no…to my dog. This does not bode well for one day when I have kids.
So of course, when making this stew, I may or may not have dropped a piece of Parmesan cheese on the ground. It’s my favorite food and I feel like in his little dog life, Boone should get to taste it.
Anyways, on to why you’re here: kale, beans, & pasta in a rich tomatoey stew seasoned by a Parmesan rind (don’t be scared!) and pancetta (again, don’t be scared). It’s Italian, it’s comfort food, it’s healthy, and it’s flavorful. With a big piece of crusty buttered bread for dipping, it’s the perfect winter meal. I like my soups and stews to have lots in them. I’m not a huge fan of creamy, evenly textured soups. I like to get different flavors and bites throughout. And this fits the bill!
Pasta é Fagoli
adapted from My Favorite Things
5 cloves garlic, smashed
1 small onion, roughly chopped
1/4 teaspoon red pepper flakes, or more to taste
1 teaspoon finely chopped fresh rosemary
1 2-ounce piece pancetta, minced
1 28 oz can of crushed tomatoes
1 can red kidney beans, drained
1 Tbsp dried bay leaves
1 piece parmesan cheese rind, (buy a block of cheese, cut off the rind!)
2 cups small pasta, I used Orecchiette but shells would work great
1 bunch kale, stems and ribs discarded, leaves chopped
1/4 cup roughly chopped fresh parsley
Freshly ground pepper
Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, chicken stock, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes.
Remove the bay leaves, parmesan rind. Salt and pepper to taste. Serve topped with parmesan cheese and parsley.
P.S. In real life I topped my with significantly more of the beloved freshly grated Parmesan cheese.
My husband usually eats without saying much. When I ask him if what he’s eating is good, he says: “yes, that’s why I’m not speaking!” But I know something is truly above and beyond delicious when he makes comments while consuming his food. Hearing: “mmmmm, wow, this is amazing” coming from both my husband and our friend Daniel as they ate a bowl of this soup confirmed it as one of the most delicious things I’ve made in a while!
Paired with buttery toast and topped with nutty Parmesan cheese, it’s the ultimate cozy comfort meal, especially perfect as the evenings get colder.
I adapted this recipe from The Pioneer Woman to make it just a tad lighter (half the amount of cream!) and a little easier with one of my favorite tricks: the rotisserie chicken. It’s a wonderful way to cut down on cooking time when you’re in a hurry but still want lots of flavor. On Mondays, Whole Foods has their rotisserie chicken on sale for $5.99 and it is fabulous!
I also added two cloves of garlic, because I put garlic in everything. Why not?
Creamy Italian Chicken Soup
adapted from The Pioneer Woman
1/2 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
1 Tablespoon Olive Oil
1/2 chopped rotisserie chicken (pick up at local grocery or whole foods)
4 cups Low Sodium Chicken Broth
1/2 Medium Onion, Diced
1 Red Bell Peppers, Diced
2 Garlic Cloves, minced
1 Stalk Celery, Diced
1 whole Fresh Jalapeño, Diced
1 Tablespoon Olive Oil
1/2 can (28-ounce) Can Diced Tomatoes
1/2 cup Heavy Cream
1/3 cup Extra Virgin Olive Oil
4 Tablespoons Minced Fresh Oregano
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving
Buttery Toast, For Serving
Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.
Remove chicken meat from skin and bones of the rotisserie chicken. Chop and set aside.
Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.
Sauté onion, red pepper, celery, and jalapeño in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add minced garlic cloves and stir for 1 minute. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.
Serve with lots of Parmesan sprinkled on the top and toast for dipping!
Enjoy all the compliments and “mmmmms” you get!