Pasta e Fagioli
Loved this recipe from Half Baked Harvest - Elliott gave it a strong 9/10. We customized and subbed the bacon for uncured, thick turkey bacon.
Ingredients
6 slices of uncured turkey bacon, chopped
1/4 cup extra virgin olive oil
1 medium yellow onion, finely chopped
4 carrots, finely chopped
2 celery, finely chopped
6 cloves garlic, minced or grated
kosher salt and black pepper
3-4 cups low sodium chicken or vegetable broth
1 can (15 ounce) diced tomatoes
1 large bunch collard greens or kale, chopped
1 parmesan rind, plus grated parmesan, for serving
2 bay leaves
2 sprigs fresh thyme
1 sprig fresh rosemary
1 pinch crushed red pepper flakes
1 pound short cut pasta
1 can (14 ounce) cannellini beans, drained and rinsed
Instructions
INSTANT POT
1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes.
2. To the instant post, add the olive oil, onion, carrots, celery, garlic, and a pinch each of salt and pepper. Cook an additional 8-10 minutes, until the veggies have cooked down. Turn the instant pot off.
3. Add in the 3 cups broth, the tomatoes, greens, parmesan rind, bay leaves, thyme, and rosemary. Season with salt, pepper, and crushed red pepper flakes. Cover and cook on high pressure for 10 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.
5. Once done cooking, use the natural or quick release function. Remove the parmesan rind, bay leaves, thyme, and rosemary, and discard. Stir in the beans and half the pasta, adding more pasta to each bowl, if desired. If desired, add the remaining broth to thin the soup.
6. Divide the soup among bowls and top with parmesan. Enjoy!
SLOW COOKER
1. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes.
2. To the skillet, add the olive oil, onion, carrots, celery, garlic, and a pinch each of salt and pepper. Cook an additional 8-10 minutes, until the veggies have cooked down. Remove from the heat and transfer the mixture to the bowl of your slow cooker.
3. To the slow cooker, add 3 cups broth, the tomatoes, greens, parmesan rind, bay leaves, thyme, and rosemary. Season with salt and pepper and crushed red pepper flakes. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
4. Just before serving, bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.
5. Once done cooking, remove the parmesan rind, bay leaves, thyme, and rosemary, and discard. Stir in the beans and half the pasta, adding more pasta to each bowl, if desired. If desired, add the remaining broth to thin the soup.
6. Divide the soup among bowls and top with parmesan. Enjoy!
