Pasta e Fagioli alla Leftovers — with Rancho Gordo Pintos, Cabbage & Lidl Magic
Pasta e Fagioli alla Leftovers — with Rancho Gordo Pintos, Cabbage & Lidl Magic
Turn leftovers into comfort food gold with this Pasta e Fagioli made from Rancho Gordo pinto beans, cabbage, torn prosciutto, and a Lidl spice blend. Hearty, soulful, and slow-cooked with purpose.
Pasta e Fagioli alla Leftovers — with Rancho Gordo Pintos, Cabbage & Lidl Magic
Prep time: 20 min | Cook time: 45 min | Kid-approved, comfort food
Sometimes dinner starts with the question, “What needs to be used up?”
Sometimes that question leads to prosciutto torn by hand, sweet cabbage slow-cooked under a lid, Rancho Gordo tubetti, and a pot of beans that had no idea it was about to become famous.
This isn’t your Nonna’s recipe—it’s yours. Built from a leftover container in the fridge, a random Mediterranean spice blend from Lidl, and the kind of pasta that holds broth like a secret.
It’s humble. It’s rich. And it deserves its own soundtrack.
Set the Mood
The soup is slow, the music’s slower.
Tear the prosciutto. Stir the beans. Let the rhythm match the simmer.
Optional: splash of white wine or red wine vinegar
Grated Pecorino Romano or Parmigiano Reggiano
Instructions
Start soft.
In a heavy pot, heat olive oil over medium. Add onion, carrot, celery, and cabbage with a pinch of salt. Stir, then cover and cook for 10–12 minutes, stirring once or twice, until softened and sweet.
Add the flavor.
Uncover. Stir in the torn prosciutto and garlic. Let it sizzle for 2–3 minutes, releasing flavor into the base.
Tomato paste & pepper.
Add the tomato paste and cook until darkened, about 2 minutes. Stir in the roasted red pepper and Lidl seasoning blend.
Simmer to build depth.
Pour in the 3 cups of cooked pinto beans, 4 cups of water, and the Parmesan rind. Bring to a gentle simmer.
Simmer uncovered for 20 minutes, letting everything meld and the rind melt into the broth.
Pasta in the pot.
Stir in the 1 cup tubetti pasta and simmer for about 10 minutes, until al dente.
Cooking the pasta in the soup releases starch that thickens the broth—just enough to give it cling without turning to porridge.
Finish with greens.
Stir in spinach and let it wilt. Brighten with a splash of vinegar or wine if needed.
Serve with soul.
Ladle into bowls. Top with grated cheese, cracked pepper, and a quiet moment of satisfaction.
Reflections From the Back Burner
I didn’t plan this soup. It just… unfolded.
Some beans. A half cabbage. A handful of pasta. But what came out of that pot wasn’t random—it was right. Cooking it reminded me that making something from what you have is more than enough—it’s exactly what you need. Shoot, my11-year old son ate three bowls!
No crispy garnish. No fancy plating.
Just good, honest food that sticks to your ribs and your soul.
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Made with Bullet