MI Coop Kitchen

One Pot Pasta e Fagioli

Presque Isle Electric & Gas Co-op  
45 minutes
Prep: 15 minutes | Cook: 30-45 minutes | Servings: 8-12

Ingredients

  • 1 teaspoon grapeseed oil
  • 1 medium yellow onion, diced
  • 4 cloves black garlic
  • 1 cup fennel chopped w/ frawns
  • 1/4-1/2 teaspoon pink Himalayan salt
  • 1/4-1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Calabrian chili flakes
  • 1 sprig rosemary leaf
  • 1 handful chopped fresh oregano
  • 1 pound ground venison
  • 2 zucchini, peeled and chopped
  • 1 cup morel mushrooms
  • 2 cups chopped kale
  • 1 can Italian stewed tomatoes
  • 2 cups organic chicken bone broth
  • 2 cups low sodium V-8
  • 1 box (8 ounces) quinoa elbow pasta
  • 1 can cannelini beans
  • 1 can dark red kidney beans
  • 1/2 cup pepadew peppers & splash of pickling liquid from jar

Directions

  1. Heat ceramic cast iron pot to medium. Add oil. Sauté onions, garlic, fennel, salt, and pepper. Cook until onion & fennel are tender.
  2. Add herbs and ground venison. Cook until meat is browned.
  3. Add zucchini, morels, and kale. Sauté a minute, stirring.
  4. Add all remaining ingredients.
  5. Cook until pasta is al dente.
  6. Add additional broth or vegetable juice if needed. I prefer it thick.
  7. Garnish with fresh basil & lemon zest. Season to taste.
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One Review

  1. Shanaseeya

    Amazing all day stewed taste from my Italian family to yours. Manga

    Star

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