vegetarian-pasta-e-fagioli

Vegetarian Pasta e Fagioli Recipe

vegetarian-pasta-e-fagioli

As a kid, some of my greatest memories are of my mom in the kitchen cooking. I loved watching her throw a little salt in, mix around the wooden spoon, throw in more stuff and mix again. She never used measuring spoons or cups; she just knew. My mother worked full-time and ran a business of her own, but always found the time to cook for us. In the fall and winter, I especially loved the soups my mom would make for us; nothing says comfort to me more than soup.

Vegetarian Pasta e Fagioli

By: Alice Choi of Hip Foodie Mom

INGREDIENTS

1 to 2 tablespoons extra-virgin olive oil
1 onion, peeled and diced
2 celery ribs, diced
Salt and pepper, to taste
4 garlic cloves, minced
1 small butternut squash, peeled and cubed (at least 3 cups)
1 teaspoon dried oregano
2 (28-ounce) cans crushed tomatoes
2 (15-ounce) cans cannellini beans, rinsed
3 1/2 cups vegetable broth + more if needed
2 to 3 cups swiss chard (any kind), leaves only chopped
1/2 pound cooked elbow pasta
1/4 cup minced fresh parsley + more for garnish

DIRECTIONS

Using your KitchenAid Professional 4-quart Cast Iron Casserole over medium high heat, heat the olive oil for a minute or two. Add the onions and celery and cook, stirring often, until beginning to soften, for about 5 to 7 minutes. Season with salt and pepper.

Stir in the minced garlic, butternut squash and oregano and cook until fragrant and the butternut squash have softened a bit, for about 6 to 8 minutes.

Add in the crushed tomatoes, beans and the vegetable broth and bring to a boil. Add the swiss chard, mix in well and then reduce the heat to low and let simmer for about 15 to 20 minutes.

Add in the cooked pasta and mix well and let cook for about 3 to 5 minutes, or until heated through. Stir in the parsley and season with more salt and pepper to taste. Garnish with more fresh parsley before serving.

Original Recipe: http://blog.kitchenaid.com/vegetarian-pasta-e-fagioli/

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