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Easy Penne e Fagioli

Removing the broth and puréeing some of the beans and tomatoes to thickens the sauce, transforms this classic soup combination into a hearty weeknight skillet supper.
Comfort Food
Family Friendly
Healthy
Quick & Easy
Print
Prep time
icon-clock-115 Min
Cook time
icon-cooking-15 Min
Serves
icon-servings-16
Easy Penne e Fagioli
Catelli Smart Penne Rigate

Ingredients

  • 1 PKG (300G) Catelli Smart Penne
  • 1 tsp (5 mL) Olive oil
  • 1 cup (250 mL) Diced pancetta (about 4 oz/125 g)
  • 1 Each onion, carrot and celery stalk, chopped
  • 1 tbsp (15 mL) Italian seasoning
  • 3 Cloves garlic, minced
  • 1/4 tsp (1 mL) Each salt and pepper
  • 1 can (28 oz/796 mL) Diced tomatoes
  • 1 can (19 oz/540 mL) Mixed beans, drained and rinsed
  • 6 cups (1.5 L) Baby or shredded kale leaves
  • Grated Parmesan cheese (optional)

Cooking Steps

Step 1

Heat oil in a large, deep skillet set over medium heat. Add pancetta, onion, carrot and celery. Sauté for 10 minutes or until vegetables are tender and pancetta is browned.

Step 2

Stir in Italian seasoning, garlic, salt and pepper; cook for 1 minute.

Step 3

Measure out 1 cup (250 mL) each of the tomatoes and beans and transfer to a blender; purée until smooth. Stir puréed mixture and remaining diced tomatoes and beans into the skillet. Simmer for 10 minutes.

Step 4

Meanwhile, cook penne according to package directions. Add penne and kale to the skillet and toss to combine. Serve with Parmesan cheese (if using).

Servings

Per serving (1/6th recipe 1 2/3 cups/400 mL): 410 calories, 9 g fat, 2.5 g saturated fat, 850 mg sodium, 55 g carbohydrates, 10 g fibre, 8 g sugars, 22 g protein. Excellent source of vitamin C.