Recipe by Barilla
"Lots of veggies in a tomato-based broth make this hearty soup with pasta and beans a warming lunch or dinner."
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1 (16 ounce) box
Barilla® Medium Shells
yellow onion, chopped
garlic, peeled, sliced thin
red chili pepper flakes
extra virgin olive oil
collard greens, chopped
Italian-style chopped tomatoes
1 (15 ounce) can
borlotti beans, drained, rinsed (or use kidney or pinto beans)
chopped fresh thyme
chopped fresh parsley
Very good, easy recipe. I did simmer the collards for longer than suggested because they needed to cook down longer. I sliced up some fresh grape tomatoes and basil instead of using canned, and the flavors of this soup are amazing.
Made half a recipe. I wasn't sure about the collard greens, so I even used less of them. However, I used the amount of beans and tomatoes listed. I still didn't feel it had enough beans. It was more like a Pasta e Pasta e a tiny bit of Fagioli. I cooked the greens for about 40 minutes instead of 10 as some people have suggested, but I still don't think that was long enough. Even with 1/2 a recipe, there was plenty of soup to feed 4 people. The recipe here would surely feed at least 8, which is what I assumed with a full box of pasta and 4 quarts of broth.
I also would suggest using either low sodium broth, part broth part water, low sodium tomatoes or some combination of these, as our soup turned out quite salty using regular chicken broth.
This was good, a bit on the spicy side. I used spinach in place of the collard greens. I wanted something quick and easy for supper so I didn't want to take the chance of having to cook collards for 40 minutes. I love pasta so to me there could never be too much, but there definitely needed to be more beans. I would make this again with a few adjustments.
I enjoyed this recipe, although being half black I felt I had to cook the collards much longer than 10 mins, more like 40. Next time i might use less pepper flakes.
I really enjoyed this soup. It came together so easily and I loved that it was meat free. I had never had collard greens. They were interesting but not sure I would use them again in this. I would prefer using spinach. Thank you for a great recipe.
This was an easy recipe that produced a great result! The pasta held the flavor nicely, and it was even better the next day!
* Note - be sure to use a REALLY large pot in the first step!
I plan to try with spinach in place of collard greens next time, adding it after cooking the pasta.
So, I absolutely LOVED this recipe. I made a few changes because I felt that the recipe needed an Italian meat flavor, and I couldn't imagine that you could cook collard greens in 10 minutes. Here are my changes: To the onions/garlic/red pepper flakes, I added about 4oz chopped prosciutto (although I think pancetta would be better). Oh, and I added 1 T butter while sautéing. Next change: I simmered the collard greens in the chicken broth for 45 minutes. I tasted the collards after 10min and truly they needed to be cooked much longer, more traditionally. I didn't have canned Italian diced tomatoes, so I used three fresh tomatoes, diced. I added one whole zucchini, diced. And, I created a spice packet w/cheesecloth and put in it 1 sprig rosemary, 1 sprig thyme, and 2 bay leaves. I let everything simmer for probably another 30 min before adding the pasta. I didn't have shells on hand, so I used Barilla's ditalini, which turned out perfectly. One more change: I used my immersion blender and blended the soup a few times, not very much at all. Thought it would just be a side meal for dinner tonight, but turned out everyone had to have it for lunch. A++++++ Thanks, Barilla!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Modern Pasta e Fagioli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 165
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