Photo by Lasse Diercks on Unsplash
Italian Pasta e Fagioli with Kale, Cannellini Beans & Garlic Breadcrumbs
Pasta e fagioli is built from cannellini beans and tomatoes, finished with kale, and topped with toasted garlic breadcrumbs.
- 150 g ditalini pasta
- 400 g tinned cannellini beans
- 150 g lacinato kale
- 600 ml vegetable stock
- 400 g tinned tomatoes
- 50 ml olive oil
- 4 whole garlic cloves
- 80 g panettone or ciabatta (day-old)
- 20 g fresh parsley
- ½ tsp red chilli flakes
- 1 tsp sea salt
- ½ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Pulse day-old bread in a food processor into coarse breadcrumbs (approximately 100g fresh breadcrumbs).
- Step 2
Mince 2 garlic cloves and toss with breadcrumbs, 15ml olive oil, salt and pepper.
- Step 3
Toast breadcrumb mixture in a dry pan over medium heat for 4–5 minutes, stirring frequently, until golden and crispy. Set aside.
- Step 4
Roughly chop kale, removing tough stems.
- Step 5
Slice remaining 2 garlic cloves thinly.
- Step 6
Heat 35ml olive oil in a large pot over medium heat.
- Step 7
Add sliced garlic and red chilli flakes, fry for 1 minute until fragrant.
- Step 8
Add tinned tomatoes (breaking them up with a spoon), vegetable stock, and drained cannellini beans.
- Step 9
Bring to a boil, then add pasta and kale.
- Step 10
Simmer for 10–12 minutes until pasta is al dente and kale is tender.
- Step 11
Taste and adjust seasoning with salt and pepper.
- Step 12
Serve in bowls, topped with crispy garlic breadcrumbs and fresh parsley.
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