Tuesday, May 3, 2011


This is a recipe that I got out of Family Circle magazine. I believe it was the February 2011 issue.

I made it for dinner last night and it was delicious. Eric Sr does not like to eat tomatoes too much so I was afraid he would not like it. But he even said it was great.


2 tbsps olive oil
1 onion, diced
3 cloves garlic, chopped
1 can (14.5 oz) diced tomatoes
2 cans (14.5 oz) chicken broth
8 oz small pasta shells
1/3 tsp Basil
1/3 tsp Oregano
1/3 tsp Marjoram
1 bunch of fresh Kale, cut into 1 " pieces
2 cans small white beans, drained and rinsed
1 tbsp tomato paste
1/2 tsp salt
1/4 tsp pepper
Grated Parmesan for the top

1) Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.

2) Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta, basil, oregano and marjoram. Cook, stirring, 5 minutes.

3) Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.

4) Ladle into bowls; garnish with Parmesan.

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