Every time fall comes around, I crave soup! This hearty pasta e fagioli, meaning pasta and beans, is my all time favorite. City Feed has a great selection of beans, and I chose CADIA brand great northern beans for this recipe! I put my own spin on it by adding organic kale for a little texture variation and lemon to keep it bright and fresh.
Ingredients:
2-3 T olive oil
1 medium yellow onion, diced
5-6 cloves garlic, minced
32 oz vegetable broth
28 oz diced tomatoes with liquid
28 oz Great Northern beans
1 T herbs de Provence
1/2 lb orzo or other small soup pasta
3 c kale
The juice of 1 lemon
1 sprig rosemary
1 t sugar
Salt and pepper to taste
Heat the oil in a medium sized soup pot over medium heat. Add the diced onion and sauté until translucent. Add garlic and herbes de Provence and sauté for 1-2 minutes, until the garlic is fragrant but not browned. Add the tomatoes and their liquid, the beans (drained and rinsed), the broth, rosemary, and sugar. Add salt and pepper to taste. Bring mixture to a boil, stirring frequently, then add orzo and continue to boil, stirring frequently, until the pasta is cooked. While the pasta cooks, wash the kale, remove the stems, and rip or chop the leaves into bite sized pieces. When the pasta is fully cooked, stir in the kale and lemon juice. Remove from heat and cover until kale is fully wilted.
Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!
