Photo by valtercirillo on Pixabay
Italian Pasta e Fagioli with Lacinato Kale, White Beans & Garlic Breadcrumbs
Pasta e fagioli simmered with cannellini beans, chopped tomatoes, stock, garlic, chilli, and oregano, with kale and finished with parmesan and garlic breadcrumbs.
- 150 g ditalini pasta (or small pasta shapes)
- 400 g tinned cannellini beans
- 150 g Lacinato kale
- 400 g tinned chopped tomatoes
- 400 ml vegetable stock
- 4 whole garlic clove
- 50 ml extra virgin olive oil
- 40 g panettone or ciabatta breadcrumbs
- 2 g red chilli flake
- 2 g dried oregano
- 3 g sea salt
- 30 g Parmesan cheese
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Add to a shopping listHow the shopping list works →- Step 1
Finely chop 3 garlic cloves. Slice remaining garlic clove thinly. Remove kale stems and roughly chop leaves.
- Step 2
Heat 30ml olive oil in a large pot over medium heat. Add chopped garlic and chilli flake, fry for 1 minute until fragrant.
- Step 3
Add tinned tomatoes and vegetable stock, bring to a simmer. Add drained cannellini beans and oregano.
- Step 4
Simmer for 8 minutes, then add chopped kale. Simmer for a further 5 minutes until kale is tender.
- Step 5
Add pasta and stir well. Simmer for 10–12 minutes (or according to pasta packet instructions) until pasta is al dente.
- Step 6
While pasta cooks, make garlic breadcrumbs: heat remaining 20ml olive oil in a small pan over medium heat.
- Step 7
Add sliced garlic and breadcrumbs, fry for 3–4 minutes, stirring frequently, until golden and crispy. Season with salt.
- Step 8
Taste pasta and adjust seasoning with salt and pepper.
- Step 9
Ladle into bowls, top with garlic breadcrumbs and grated Parmesan. Drizzle with extra olive oil if desired.
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