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Pasta Fazool

Serving: 8oz bean mixture, ½ cup pasta (Yield: 100 servings)

Ingredients

  • 5 lbs of whole grain pasta (penne or shells) dry
  • ½ cup of olive oil
  • ½ cup of garlic, minced
  • 4 cups of fresh onion, chopped
  • 4 cups of fresh celery, chopped
  • 4 cups of carrots, chopped
  • 4 cups of bell peppers
  • 2 #10 cans of tomatoes, crushed, canned
  • 2 #10 cans of tomato sauce, canned
  • 2 Tbsp of red pepper flakes, crushed
  • 2 tsp of black pepper, ground
  • ¼ cup of oregano, dried
  • ¼ cup of basil, dried
  • 1 Tbsp of fennel, dried, ground
  • 2 cups of water
  • 4 #10 cans of white beans, canned, drained
  • 3 lbs of fresh kale, chopped

Steps

  1. Preheat the oven to 350*F.
  2. Prepare the whole grain pasta per package instructions.
  3. Place the vegetables (minus the kale) into a bowl with the olive oil and garlic. Toss until everything is evenly coated.
  4. Spread the vegetables onto parchment lined sheet pans and roast for 10 minutes.
  5. While the vegetables are roasting add the canned tomatoes,sauce, seasonings, and bean to a large stock pot or tilt skillet.
  6. Bring to a boil, then reduce to a simmer for 10 minutes.
  7. After the 10 minutes has elapsed add the roasted vegetables and the chopped kale. Stir for another 3 minutes, and hold above 135*F for service.
  8. To serve offer 8oz of the bean mixture with 1/2 cup of pasta.

Sourced from: Cambridge Public Schools



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