Pork and Pasta e Fagioli

Clock Icon 50 minutes |
Servings: 4 |
Prep: 20 minutes |
Cook: 30 minutes

Pork and Pasta e Fagioli

Clock Icon 50 minutes
Servings: 4
Prep: 20 minutes
Cook: 30 minutes

Pork and Pasta e Fagioli

Clock Icon 50 minutes
Servings: 4
Prep: 20 minutes
Cook: 30 minutes

Ingredients

Ingredients

  • 1 ½ cups (375 mL) small pasta shapes
  • 1 Tbsp (15 mL) canola oil
  • 1 lb (0.5 kg) lean ground pork
  • 1 cup (250 mL) diced Peak of the Market yellow onion
  • 2 cloves garlic, minced
  • 2 large Peak of the Market carrots, chopped
  • 2 ribs celery, chopped
  • 5 cups (1.25 L) sodium-reduced chicken broth
  • 1-28 oz (796 mL) can diced tomatoes, undrained
  • 1-19 oz (540 mL) can red kidney beans, drained and rinsed
  • ½ cup (125 mL) tomato passata*
  • 1 tsp (5 mL) EACH dried basil leaves, dried oregano leaves and dried rosemary leaves
  • Pinch red pepper flakes
  • ¼ cup (50 mL) chopped fresh Italian parsley
  • Salt and ground black pepper to taste
  • Freshly grated Parmesan cheese for garnish (optional)

Method

  1. In large pot of boiling water, cook pasta until tender but firm; drain. Set aside.
  2. In large pot or Dutch oven, heat oil over medium-high heat. Brown pork until no pink remains, breaking up large pieces with spatula, about 15 minutes.
  3. Add onion and garlic; stir to combine. Cook until fragrant, about 1 minute.
  4. Add carrots, celery, broth, tomatoes, kidney beans and passata. Stir and bring to a boil.
  5. Add basil, oregano, rosemary, red pepper flakes and parsley. Stir to combine.
  6. Reduce heat to medium. Cook 20-25 minutes or just until carrots are tender crisp.
  7. Reduce heat to low. Add pasta; mix gently and allow soup to simmer, about 2 minutes.
  8. Season soup with salt and pepper according to taste.

Tips

*Tomato passata is an uncooked tomato purée that has been strained of seeds and skins. It has a velvety smooth texture and comes in a glass bottle. If you cannot find it in the grocery isle, substitute 1 part tomato paste mixed with 2 parts water.

 

Notes

*Tomato passata is an uncooked tomato purée that has been strained of seeds and skins. It has a velvety smooth texture and comes in a glass bottle. If you cannot find it in the grocery isle, substitute 1 part tomato paste mixed with 2 parts water.