Easy Penne e Fagioli
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.
Cooking Steps
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.

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.

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

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.
