Cooking from the Pantry

I love NOT following recipes.

My favorite meals almost always come from some ingredient in my garden or pantry that jumps out at me and almost seem to tell me what they want to become.

Today I had some beet greens and amazing sausages from the Italian deli down the street, so I picked up a bag of Ditali pasta and decided to make ‘Pasta e Fagoli’ from the pantry.

This soup turned out better than I had imagined and I think I’ll give myself bonus points for cooking the whole pot while wearing my 6 week old – big breakthrough for us! The pesto is not required but will elevate the eating experience to a whole other level….

Here is the recipe – please feel free NOT to follow it, but instead to get inspired by it!

Pantry “Pasta e Fagoli” Style Soup

4 Fresh Italian Sausages ( I used 2 fennel and to hot italian, but use what sounds good)

1 .5 Cups Carrots, Sliced

1.5 Cups Celery, Sliced

1.5 Cups Sweet Onion, Chopped

6 Cloves Garlic, Chopped

1 Bunch Beet Greens, rough chopped (or any other leafy green vegetable)



1 Teaspoon Each – Dried Basil, Dried Oregano

2 Bay Leaves

2 Cans Beans (I used 1 can chickpeas and 1 can pinto beans since that was what was in my pantry)

1 25oz Can Chopped Tomatoes

12 Cups Chicken Stock

2 Tablespoons Tomato Paste

1 Tablespoon Balsamic Vinegar

3 Cups Cooked Ditali Pasta

Pesto to drizzle in each bowl (optional)

  1. Sweat onions, add carrots, celery, garlic, bay leaves, dried seasonings, salt and pepper and saute until softened, about 5-10 minutes
  2. Add beet greens, canned tomatoes, and chicken stock and bring to a simmer
  3. Add tomato paste and balsamic vinegar and taste for seasoning
  4. Serve over cooked pasta and top with a drizzle of fresh pesto and grated pecorino or parmesan cheese




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