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.
Easy Penne e Fagioli
CATELLI® Protein 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)
1Heat 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.
2Stir in Italian seasoning, garlic, salt and pepper; cook for 1 minute.
3Measure 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.
4Meanwhile, cook penne according to package directions. Add penne and kale to the skillet and toss to combine. Serve with Parmesan cheese (if using).
• Replace pancetta with 8 slices chopped bacon. Omit the added oil and drain off extra fat (if desired) before step 2.
• Omit pancetta for a meatless dish.
• Replace baby kale with any baby or shredded dark leafy green on hand including Swiss chard, arugula, escarole or baby spinach.
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.
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