Joe Jenne

Pasta e Fagioli

  1. Sauté the first ingredients.
  2. Add the second ingredients and slow cook anywhere from 1-6 hrs.
  3. Half an hour before the end pureé a fraction of the soup to achive thickness and add the cavolo nero. This soup can store for a week or two.
  4. Separately boil the pasta in salted water and add to soup portion when al dente.