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Pasta Fagioli

I can’t pronounce this recipe, but it is hearty, nutritious and full of flavor variety. If you are garlic nut (like me), ramp up your garlic addition to suit your palate. And if you are going thru the trouble of making your beans “from scratch”, consider increasing the volume a titch so you have some leftover for a burrito meal or two the next day!

Great lunch left-over too!

Source: Modified from Co-op Newsletter (Entered by Lara Rasmussen Anderson)
Serves: 8 cups (2 hungry servings--6 moderate servings)
Vegan!

Ingredients
1/2 c white beans (Navy, Cannellini, Great Northern)
2 cloves garlic, crushed or chopped      View Available Products
1/4 tsp dried red pepper, crushed (less or more with caution1)      View Available Products
1 bunch kale
1/2 lb pasta (farfalle, fusilli, gemelli, cavatappi--my favorite)
1 Tbsp olive oil
to taste salt and black pepper
1 c Daiya, mozarella-style shreds
1/4 c grated, parmesan-style, Vegan topping (Galaxy Food)
4-5 stems Italian-leaf parsley, rough chopped      View Available Products

Step by Step Instructions
  1. Cover beans w/ 2" water and soak overnight. Rinse well. Return to pot, cover w/ 2" water and bring to boil; reduce to simmer until squishable and tender thruout (monitor to add more water as needed). Save 1/4cup bean water, then drain.
  2. Boil water in large pot; add pasta, return to boil, cover and remove from heat. Set timer for 8-9minutes. Check for desired texture (al dente, soft, etc.) Drain. Return to large pot.
  3. While pasta is cooking, chop kale stems and leaves separately. Heat olive oil in large pan, add kale stems and saute 2min. Add garlic and crushed pepper, saute 1-2min. Add kale leaves, saute and turn/mix until wilted (not too long!)
  4. In large pasta pot, add 1/4 cup bean water, beans, sauteed kale/garlic, Daiya shreds, grated topping, salt/pepper and fold to mix thoroughly. Cover and serve in 5-10min. Sprinkle w/ rough-chopped parsely to serve.

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