Pasta Fagioli

Ingredients

Oil, olive2 cups
Onions, chopped22 cups
Carrots, diced14 cups
Garlic, minced1 cup
Black pepper, ground2 tablespoons
Oregano, dried¼ cup
Basil, dried½ cup
Fennel seeds, ground¼ cup
Crushed red pepper flakes(optional)1 tablespoon
Crushed tomatoes14 cups
Tomato sauce14 cups
Beans, #10 cans, drained(White beans, cannellini, Navy, or Great Northern)4 each
Kale, stems removed, leaves chopped4 pounds
Pasta, short, chunky(5 pounds, 8 ounces), shells, elbows, or fusilli5.5 pounds

Instructions

  1. Cook the onions, carrots and garlic in oil until onions have softened.
  2. Add seasonings and cook until carrots have softened.
  3. Add crushed tomatoes, tomato sauce and drained beans and bring to a simmer.
  4. Stir in the chopped kale and simmer until tender but still bright green.
  5. Cook the pasta until al dente. Drain and add to sauce.

Recipe Notes

Yield: 8 gallons + 3 quarts

For Next Day Service: Cook pasta until al dente, drain, cool and refrigerate. Follow above directions up to adding kale. Refrigerate. On day of service, reheat sauce to 165 degrees. Add kale and pasta, reduce heat and simmer until kale is tender but still bright green.