Pasta e Fagioli with Cannelini Beans & Tuscan Kale

Pasta e Fagioli

with Cannelini Beans & Tuscan Kale

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Pasta e fagioli (often pronounced “pasta fazool”) is a traditional Italian vegetarian dish made with pasta and cannellini beans. Like polenta and pizza, it was first popular among peasants because of its inexpensive ingredients and simplicity. Recently, as high quality ingredients are becoming more and more readily available, chefs are rediscovering these delicious flavor combinations. This is our interpretation of the classic, prepared simply and with the season’s finest ingredients.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Pasta e Fagioli with Cannelini Beans & Tuscan Kale
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Drain and rinse the beans. Peel and thinly slice the garlic. Thinly slice the celery. Peel and small dice the onion. Remove and discard the kale stems; roughly chop the leaves. Pick off some of the fennel fronds (the green, thread-like tops of the plant); roughly chop. Separate the fennel bulb and stems; thinly slice the stems. Halve the bulb lengthwise; remove and discard the core. Small dice the bulb. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under warm water to prevent the pasta from sticking together. Set aside.

Make the garlic chips:
3 Make the garlic chips:

While the pasta cooks, in a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the garlic and cook, stirring constantly, 1 to 2 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate, leaving the oil in the pan. Season the garlic chips with salt. Set aside.

Start the soup:
4 Start the soup:

While the pasta continues to cook, heat the pot of reserved garlic oil on medium until hot. Add the celery, onion, fennel bulb and stems, rosemary and spice blend. Cook, stirring occasionally, 5 to 6 minutes, or until the vegetables have softened and the spice blend is fragrant.

Add the kale, tomatoes & beans:
5 Add the kale, tomatoes & beans:

Add the kale, diced tomatoes, beans and 3 cups of water to the pot of vegetables. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 13 to 15 minutes, or until the liquid has reduced in volume. Remove from heat and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Add the cooked pasta and all but a pinch of the Pecorino cheese to the pot of vegetables and beans; stir to thoroughly combine. Divide the finished soup between 2 bowls. Garnish with the fennel fronds, remaining Pecorino cheese and garlic chips. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Drain and rinse the beans. Peel and thinly slice the garlic. Thinly slice the celery. Peel and small dice the onion. Remove and discard the kale stems; roughly chop the leaves. Pick off some of the fennel fronds (the green, thread-like tops of the plant); roughly chop. Separate the fennel bulb and stems; thinly slice the stems. Halve the bulb lengthwise; remove and discard the core. Small dice the bulb. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under warm water to prevent the pasta from sticking together. Set aside.

Cook the pasta:
Make the garlic chips:
3 Make the garlic chips:

While the pasta cooks, in a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the garlic and cook, stirring constantly, 1 to 2 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate, leaving the oil in the pan. Season the garlic chips with salt. Set aside.

4 Start the soup:

While the pasta continues to cook, heat the pot of reserved garlic oil on medium until hot. Add the celery, onion, fennel bulb and stems, rosemary and spice blend. Cook, stirring occasionally, 5 to 6 minutes, or until the vegetables have softened and the spice blend is fragrant.

Start the soup:
Add the kale, tomatoes & beans:
5 Add the kale, tomatoes & beans:

Add the kale, diced tomatoes, beans and 3 cups of water to the pot of vegetables. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 13 to 15 minutes, or until the liquid has reduced in volume. Remove from heat and season with salt and pepper to taste.

6 Finish & plate your dish:

Add the cooked pasta and all but a pinch of the Pecorino cheese to the pot of vegetables and beans; stir to thoroughly combine. Divide the finished soup between 2 bowls. Garnish with the fennel fronds, remaining Pecorino cheese and garlic chips. Enjoy!

Finish & plate your dish: