Cannellini & Collards Pasta (Vegetarian). Looking For Great Deals On Cannelloni? From Everything To The Very Thing. This specific variety is very popular in Italian cuisine, appearing dishes such as minestrone, pasta e fagioli soup and the common stewed bean side.

If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. Cannellini beans can be added to a hearty beef stew. Cooked cannellini beans should be stored in an airtight container in the refrigerator to prevent dehydration. You can have Cannellini & Collards Pasta (Vegetarian) using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cannellini & Collards Pasta (Vegetarian)

Prepare 8 of oz, Pasta (Shell or Orecchiette).
It's 4 of cup, Vegetable Stock.
It's 1 tbsp of olive oil.
It's 1 of medium onion, chopped.
Prepare 3 of garlic cloves, smashed and minced.
It's 1 tbsp of worcestershire sauce (vegan if desired).
You need 1.00 of tbsp, Bacos.
You need 1 lb of Collard Greens stripped and cut into strips.
It's 15.50 of fluid ounce, Cannellini Beans.
It's 0.25 of tsp(s), red pepper flakes.
You need 1 of tsp., Kosher Salt.
It's 0.5 oz of Pecorino or Vegan Parmesan.

The dried beans have a very long shelf life, so it isn't necessary to cook more than can be used in a few days. If you're like many people, you'll find it confusing that the word cannelloni sounds so much like the word cannellini ("can-uh-LEE-nee"), which is a type of white bean that's very popular in southern Italian cooking and is similar to navy beans or great northern beans. Cannellini beans are part of the Phaseolus vulgaris classification of beans, which also includes green beans, navy beans and a long list of others. When you begin researching cannellini beans, you'll find they go by many names, including white kidney beans, Italian kidney beans, northern beans or fasolia beans.

Cannellini & Collards Pasta (Vegetarian) step by step

Put the pasta in a small bowl and cover with 1 1/2 cups of vegetable stock or water, stirring occasionally to make sure the pasta isn’t clumping together..
In the bottom of a medium pot, heat the olive oil on medium-low, and add the onion with a small pinch of salt, sweating until translucent. Add the garlic, stirring, until fragrant, 1-2 minutes..
Add the bacos, worcestershire sauce, red pepper flakes and cracked black pepper; cook briefly and stir to combine, 1 minute..
Add the collard greens and stir until wilted. Add small amounts of vegetable broth as needed to prevent burning or sticking, allowing collards to absorb the flavors of the sautee. Then add the remaining broth and a big pinch of salt and black pepper. Increase the heat to high and bring to a boil, then reduce the heat to maintain an active simmer..
Once simmering, Add the beans and cook, partially covered, until the liquid has reduced to about 1 cup and the greens are tender and silky, 40 to 45 minutes. Taste the greens and add more salt/pepper as needed. (You want it to be very well seasoned at this point, so the liquid and greens can season the pasta.).
Add the pasta along with the soaking liquid and simmer, stirring constantly, until the pasta is al dente, 3 to 5 minutes..
Remove from heat. Add the pecorino (or vegan parmesan), the butter (or margarine), and stir well to combine. Taste and add more salt, black pepper, and red pepper flakes if needed..

In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Often used in Italian cuisine, the cannellini bean is a great addition to pasta, salad, soups, or even turned to a dip. Search through our recipes and explore the versatility of the cannellini bean. Cannellini beans are the largest of the group and because of their traditional kidney shape, they can also be referred to as White Kidney Beans.