Miso Pasta e Fagioli
Miso Pasta e Fagioli
Yield: 6-8 servings
I dedicate this recipe to Great Grandma Annie. For so many years, she made sure our big, crazy, Italian family made time for each other. We bonded over an inherited love of food and embellished storytelling, but most importantly - our love for one another. This is my version of a dish that is at the core of those memories, created by Grandma Annie. Mangia! Mangia!
Ingredients:
1.5 cups Ditalini pasta
2-3 cans (15.5 oz) cannellini beans, drained
3 medium tomatoes, diced
½ yellow onion, diced
4 cloves garlic, minced
2 celery stalks, peeled and diced
1 medium carrot, peeled and diced
1 cup white wine
2 cups kale, chopped
32 oz. (1 box) vegetable broth
2 cups water
6 tbsp Extra Virgin Olive Oil
1 tsp dried oregano
½ tablespoon salt
½ tablespoon white miso
½ tablespoon black pepper
½ fresh lemon, juiced
Red pepper flakes to taste
Optional: Italian parsley and parmesan for garnish
Directions:
Heat oil in a deep pot.
Sauté onion until translucent. Add carrot and celery.
Once your vegetables begin to soften add garlic, oregano, chili flakes, salt, and pepper.
When spices are fragrant, add white wine and let reduce by HALF.
Add vegetable stock and diced tomato. Bring to a gentle boil.
Add ditalini pasta, return to simmer, and cook to HALF the manufacturer suggested cooking time.
PRO TIP: Instead of cooking the pasta in the stock, cook the pasta separately and add it to the dish when needed. This will ensure the pasta lasts longer and won’t absorb all the broth in your fridge.
Add kale and let wilt.
Add 2-3 cans of cannellini beans (based on preference) and let reduce to desired consistency.
Remove from heat. Garnish with lemon juice, parsley, and parmesan.
Adjust salt and pepper to taste.
For a limited time, Cane Bay Kitchen is teaming up with Rainbow Packaging to bring you an Italian themed produce box inspired by this recipe. Visit their website here to order the Cane Bay Kitchen box or other boxes like it.