Mushroom Gemelli with Tomato Boost

Photography: Alex Torres of Beet & Blossom Photography

This dish brings together the best of what Italian agriculture has to offer! Almost anything the Italians grow seems to have been invented there – like the tomato (even though it originated in Central America). The same goes for beans, mushrooms, and ancient grains like farro. All of these delicious health powerhouses come together in our Tuscan Bean and Mushroom soup. Here’s the easy part – just add dried pasta and simmer in the soup, instead of cooking separately. The result? The pasta is more flavorful, and the soup becomes saucy. I love to boost it with extra tomato and kale.

Serves 2

Ingredients:

16 oz Tuscan Bean and Mushroom Soup

2 oz dried gemelli pasta

1/2 cup thickly-sliced cherry tomatoes

1/2 cup coarsely chopped kale

1 tablespoon extra-virgin olive oil

1/4 cup vegan parmesan (or regular parmesan)

Steps:

1. Bring the soup to a simmer in a medium sauce pot over medium heat. Add the pasta, then reduce the heat to medium low. Cover and cook 12 minutes.

2. Remove the cover, and stir-in the kale and tomatoes. Place the cover back on and cook 3 minutes more. If you desire softer pasta, add 2 tablespoons of water and continue to simmer another two minutes.

3. Stir-in the extra-virgin olive oil and vegan or regular parmesan cheese.

Serve immediately