Although I have never publicized it this way, I have privately referred to this time of my blogging year as “Savory January” for some time now. You see, every January since starting this site, I (mostly) switch focus from sweets to weeknight meals, sides and other savory pursuits. It’s not for weight loss, “cleansing” or any reason beyond keeping things interesting—I cook as much as I bake, and those recipes deserve their moment in the blogging sun, too. Is switching up my blog POV for one month a year weird? Sure. But I like variety, and also this is my website and I can do what I want.
Pasta e Fagioli has been one of my favorite recipes for years and years. At its most basic, it’s a vegetable soup with pasta and beans, but it’s so much more! It’s easy, it’s cheap, it’s hearty, and it’s dang delicious. Oh, and it’s vegetarian—vegan without the cheese, gluten-free depending what kind of pasta you use. Yesssss.
I made this Italian staple all the time when I first moved to NYC, but moved on to other things because that’s just how cooking goes for me. I make something regularly for a few weeks/months/years and then I completely forget about it for a few more weeks/months/years. In this case, I remembered Pasta e Fagioli on the last night of our Maine trip this past October. We had some produce to use up, and we had some tomato paste, beans (aka fagioli), pasta and cheese ends lingering…and well, when life gives you lemons, you know.
Long story short, I used up ingredients, was able to feed my people in under an hour start-to-finish and also became obsessed with Pasta e Fagioli again. We’ve been back in Brooklyn for three months and I’m still over here making this every couple of weeks. The heart wants what it wants.
Making Pasta e Fagioli is super simple and you probably have most of the ingredients already. The method is nearly identical fo the way I make Sausage, White Bean & Kale Soup because why fix what isn’t broken?
Start by cooking the mirepoix (French term for carrot, celery & onion) for about ten minutes. You’re not going to get any color on it, but this is where the flavor building begins. Add some garlic, and then coat it all in tomato paste and let it caramelize for a few minutes. Add some herbs (fresh or dried), vegetable stock and water, and let that all simmer for 20 minutes or so, until the vegetables are soft. Finish it all off with a couple of cans of white beans and a bunch of kale (or any hearty green) and let them warm through, then combine the soup with cooked pasta in individual soup bowls. All that’s left to do is grate some parm over the top and call it dinner.
If you’re wondering why I cook the pasta separately from the rest of the soup, it’s because I’m a single lady who eats a lot of leftovers and hates mushy pasta. I do this with chicken noodle soup as well—by keeping the two components separate, the pasta doesn’t overcook or get waterlogged and sad. If you have a group to feed or will otherwise not have leftovers (or maybe like your pasta really soft?), feel free to toss it in the pot with the beans and kale.
Pasta e Fagioli takes less than an hour start-to-finish and keeps like a dream. I made a big pot on Sunday night and have been reheating it for quick dinners when I get home from work. Let me tell you, it’s taking the edge off the post-holiday blues.
Pasta e Fagioli {Italian Pasta & Bean Soup}
makes 4-6 servings
For pasta:
water
Kosher or sea salt
splash of olive oil
1 1/2 cups small pasta (farfalline, ditalini, elbows)
Soup:
2 tablespoons olive oil
3 medium carrots, peeled, sliced into thin half-moons
3 ribs celery, trimmed, thinly sliced
1 medium-large yellow onion, diced small
1/2-1 teaspoon Kosher or sea salt, divided
6-8 cloves garlic, minced
1/4 cup tomato paste
1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried)
1/4 teaspoon red pepper flakes (optional)
4 cups vegetable stock
4 cups water
2 bay leaves
1 bunch kale or chard, stemmed and chopped into bite-sized pieces
2 15-ounce cans cannelini or other white beans
1/4 cup chopped fresh parsley, plus more for topping
grated parmesan cheese, for topping (optional)
Fill a medium-sized heavy-bottomed pot 2/3 full with water. Bring to a boil. Salt well and add pasta, cooking according to the package directions. Drain pasta and return to the pot. Drizzle lightly with olive oil to keep it from sticking together whil you prepare the soup.
Heat olive oil in a stockpot over medium heat. Add carrots, celery, onion and a pinch of salt to the pot. Cook, stirring frequently, until starting to soften (about 10 minutes). Stir in garlic and cook until fragrant, about 1 minute. Add tomato paste and stir to coat. Let cook for 2-3 minutes, until tomato paste begins to darken. Add bay leaves, thyme, optional red pepper flakes, vegetable stock and water. Bring to a boil, reduce to a simmer, and let cook 20-25 minutes, or until vegetables are soft (but not mush).
Remove bay leaves. Add beans and kale and let cook 5-7 more minutes, until greens have wilted a bit. Stir in parsley. Taste for salt and adjust as needed.
For serving, place about 1/2 cup of cooked pasta in each bowl. Top with soup and stir together. Garnish with Parmesan, if desired.
Soup will keep in an airtight container in the refrigerator for several days.
Have you made these or any of my other weeknight meals? Let me know in the comments or on 
I love January on this blog. It’s not that I’m not into making desserts all the time—and you know I can’t quit baking 
I’ve been making this Roasted Butternut Squash Soup for the last few months and I can’t get enough. It’s super simple to put together and very wholesome and comforting.
Did I mention that it’s made almost entirely of vegetables and contains zero dairy? This soup’s creamy, velvety texture comes from one unsuspecting secret ingredient: a turnip.* It’s diced up and roasted with the butternut squash until everything is golden and sweet. Yum.
The roasted vegetables are then combined with some softened aromatics and stock (chicken or vegetable, whatever you have on hand), simmered for a few minutes, and puréed into a thick, rich, nutritious soup.
Roasted Butternut Squash Soup provides a great blank slate for any number of garnishes. I was tempted to go with crispy bacon or even a wintry pesto, but decided instead to make something out of the seeds from my butternut squash!
While the vegetables were roasting, I rinsed the seeds to remove the fibrous squash innards. Then I toasted them in a dry pan just until they started to pop. After that, I added some olive oil, maple syrup, ancho powder, cayenne and salt, and stirred until they were brown and crispy.
The results are spicy, salty, sweet Maple-Chile Butternut Seeds, perfect for garnishing soup. Or eating by the tiny handful while you wait for your subpar Chinese takeout to arrive, which is exactly what happened to these. Ah, well.
Everybody has a favorite chicken soup recipe—until very recently, the 
This Sopa de Pollo is adapted from 
As is my 
Um…all that is to say, I need to eat some real food. That doesn’t mean a month of boring recipes though—boring doesn’t fly around here. Nope.
First up is this Sausage, Kale & White Bean Soup. It’s a wintertime favorite of mine, and almost everyone I make it for asks for the recipe. I’ve made it three times since Thanksgiving and went to a dinner party where it was served. What I’m saying is that once you try this soup, you’re going to want to make it again and again.
Beyond being hearty and full of vegetables, Sausage, Kale & White Bean Soup is way easy and comes together in under an hour. Just brown the sausage and add some mirepoix (fancy French word for carrot/celery/onion) and garlic. Throw in some tomato paste, thyme, red pepper flakes, bay leaves, and chicken stock before stirring in two cans of cannellini beans, some torn kale and a little parsley.
That’s it. Super easy. Pretty good for you too.
So easy and so good for you, in fact, that you’ll have time to make and batch of Parmesan & Black Pepper Biscuits and won’t feel too bad about eating two of them. That recipe will be up Friday!
e2 bakes brooklyn 