Warmth, Softened by the Season
Pasta e fagioli is the kind of soup that asks nothing of you except patience. It has fed generations through long winters and quiet weeknights, always arriving at the table humble and deeply sustaining. This version leans into the sweetness of autumn — the tender give of honeynut squash, the earthy depth of dark leafy greens — and then finishes with a bright, herby gremolata that lifts everything gently. It's a bowl that knows where it comes from, and it doesn't need to prove anything.
Ingredients
- 1 small honeynut squash
- 1 package Alessi Pasta Fazool Soup
- 2 cups Lacinato kale, chopped
- • Gremolata • •
- 2 tablespoons Alessi Extra Virgin Olive Oil
- 1 clove garlic
- 1 small bunch parsley, stems removed
- 3/4 ounces fresh basil (small package)
- 2 tablespoons lemon juice
- 1 teaspoon chili flakes
- Alessi Sea Salt, to taste
- Alessi Pine Nuts, toasted for garnish
- grated Pecorino Romano, for serving
