Meal Kit
Pasta e Fagioli
with cheesy pull-apart bread
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
- Vegetarian
Chef
Scott Gorsky
In Your Box (serves 2)
- 15 oz. Cannellini Beans
- 2 Roma Tomato
- 1 Mini Baguette
- 4 oz. Kale
- 3 oz. Ditalini
- 2 oz. Shredded Mozzarella
- 1 oz. Pecorino Cheese
- 2 Garlic Clove
- 0.125 oz. Oregano
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories750
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Carbohydrates107g
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Net Carbs101g
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Fat23g
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Protein30g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Small Pot
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Mince garlic.
Drain and rinse cannellini beans.Core tomatoes and cut into 1/2" dice.Stem and coarsely chop oregano.Stem kale and coarsely chop.Make diagonal cuts into baguette 11/2" apart, leaving 1/4" layer on bottom. Repeat at opposite angle, making a crosshatch pattern. -
2 Cook the Pasta
Add pasta to boiling water and stir occasionally until tender, 10-11 minutes.
Reserve 11/2 cup pasta water. Drain in a colander and set aside.While pasta cooks, make 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. -
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. -
5 Finish the Stew
Uncover stew and stir in pasta and pecorino (reserve a pinch for garnish). Season with 1/4 tsp. salt.
Plate dish as pictured on front of card, garnishing with remaining pecorino. Bon appétit!
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