Pasta e Fagioli

with cheesy pull-apart bread

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Vegetarian
A note about serious food allergies

Pasta e fagioli. Can't read it without an Italian accent, can you? Can't read it without the computer screen fading away, being replaced by a red checker cloth with a candle flittering by breadsticks. (Or cheesy pull-apart bread, as you'll make here.) One, or three, glasses of red wine later, and this perfect bowl of pasta and vegetables is set down in front of you. You glance up at the waiter, who, twirling his mustache and in a deep, boisterous Italian accent down to the arm motions, triumphantly announces it: “pasta e fa-joe-lee!” Is that Dean Martin singing “That's Amore” in the background or in your heart after you finish this meal? Delizioso!

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 15 oz. Cannellini Beans
  • 2 Roma Tomatoes
  • 0.125 oz. Oregano
  • 4 oz. Kale
  • Info
    1 Mini Baguette
  • Info
    3 oz. Ditalini
  • Info
    2 oz. Shredded Mozzarella
  • ¼ tsp. Red Pepper Flakes
  • Info
    1 oz. Pecorino Cheese
  • Nutrition (per serving)

  • Calories
    755
  • Carbohydrates
    126g
  • Fat
    22g
  • Protein
    38g
  • Sodium
    1711mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Small Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Drain and rinse cannellini beans. Core tomatoes and cut into ½" dice. Stem and coarsely chop oregano. Stem kale and coarsely chop. Make diagonal cuts into baguette 1½" apart, leaving ¼" layer on bottom. Repeat at opposite angle, making a crosshatch pattern.

  • Step 2 - Cook the Pasta
    2

    Cook the Pasta

    Add pasta to boiling water and stir occasionally until tender, 10-11 minutes. Reserve 1½ cup pasta water. Drain in a colander and set aside. While pasta cooks, make cheesy bread.

  • Step 3 - Make the Cheesy Bread
    3

    Make the Cheesy Bread

    Place baguette on prepared baking sheet and insert half the garlic (reserve remaining for stew) into crevices, as evenly as possible throughout bread. Drizzle 1 Tbsp. olive oil into crevices, then add mozzarella as evenly as possible. Gather foil into a loose pouch around bread. Bake until cheese is melted, 7-8 minutes. Open pouch and bake until cheese is lightly browned, 2-3 minutes. Remove from oven and set aside.

  • Step 4 - Start the Stew
    4

    Start the Stew

    Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, remaining garlic, and red pepper flakes (to taste). Cook until aromatic, 30-60 seconds. Stir in cannellini beans, pasta water, tomatoes, and oregano. Bring to a simmer, reduce heat to medium, and stir in kale. Cover and cook until kale is slightly wilted, 3-4 minutes.

  • Step 5 - Finish the Stew
    5

    Finish the Stew

    Uncover stew and stir in pasta and pecorino (reserve a pinch for garnish). Season with ¼ tsp. salt. Plate dish as pictured on front of card, garnishing with remaining pecorino. Bon appétit!