Modern Pasta e Fagioli Recipe

Modern Pasta e Fagioli Recipe

  • 1 (16 ounce) box Barilla® Medium Shells
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, peeled, sliced thin
  • 1 teaspoon red chili pepper flakes
  • 4 tablespoons extra virgin olive oil
  • 4 quarts chicken broth
  • 1 bunch collard greens, chopped
  • 3/4 cup Italian-style chopped tomatoes
  • 1 (15 ounce) can borlotti beans, drained, rinsed (or use kidney or pinto beans)
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  1. In a large pot, saute onion, garlic and chili flakes in olive oil for 3-4 minutes or until lightly browned.
  2. Add chicken broth and thyme and bring to a simmer.
  3. Add collard greens and boil for 10 minutes, season with salt.
  4. Add tomatoes, beans. Cook for 2-3 minutes.
  5. Add the pasta and cook half the recommended cooking time.
  6. Remove the soup from the flame and let it rest for 15 minutes.
  7. Serve with chopped parsley and olive oil drizzled over the top.
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