Pasta e Fagioli

Ingredients

• 4 ounces Cappello's Lasagna Sheets, thawed 

• 1/2 pound Italian sausage

• 2 tablespoons olive oil 

• 1 medium yellow onion, diced 

• 2 medium carrots, diced 

• 2 celery stalks, diced 

• 3 cloves garlic, minced

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper 

• 1/4 teaspoon red pepper flakes 

• 2 15-ounce cans of great northern beans

• 1 15-ounce can diced tomatoes

• 1 cup kale, ribs and stems removed and chopped 

• 5-6 cups vegetable or chicken broth 

• 1 bay leaf 

• parmesan, for finishing 

• fresh parsley, for finishing 

Instructions

• Heat oil in a dutch oven or large pot placed on a stove set to medium heat. 

• Add sausage and cook, breaking it up into pieces with a wooden spoon, until cooked through, about 5 minutes. 

• Add onion, carrots and celery and cook until softened, about 5 minutes.

• Add garlic and cook until fragrant. Add salt, black pepper and red pepper.

• Stir in beans, diced tomatoes, kale, broth and bay leaf. 

• Bring to a boil, then stir in lasagna pieces. Reduce heat to medium and cook until pasta is done, about 90 seconds. Taste and adjust seasoning if necessary. Remove bay leaf. 

• Ladle into bowls and top with parmesan and parsley.

Kids Can Do

• Help stir the soup

• Add the soup toppings