Chef Chuck's Pasta and Beans

Pasta e Fagioli is a famous dish in Italy, probably because beans are extremely popular. There are so many varieties in making this recipe, depending on the region. I suggest using a high quality olive oil, and select a short pasta that is comparable to the size of the beans. A wonderful and hearty meal that takes little time to prepare.

Pasta and Beans 
1 onion, rough chopped
1 carrot, rough chopped
2 celery, rough chopped
2 slices pancetta, 1/4 inch thick, chopped
1/2 cup extra virgin olive oil
2 garlic cloves, whole
1-14oz. can diced tomatoes
4 cups organic vegetable broth
1 tablespoon red wine vinegar
2 cans kidney beans, drained
8 ounces ditalina pasta
salt and pepper to taste
parmigiano cheese, grated

Chop onion, carrot and celery then place in a food processor, chop, then add pancetta and chop till fine. In a large pot add onion mixture then pour olive oil in slowly, add whole garlic and cook on medium heat for 20 minutes. Add tomatoes, broth, red wine vinegar, and simmer an additional 10 minutes. Cook pasta only 3 minutes and drain add to pot along with the beans, cook 4 more minutes. Season with salt and pepper and serve with grated parmigiana cheese. Can substitute pancetta with bacon.

Chef Chuck's Kale and Bean Soup

Minestra di Fagioli e Kale


This robust kale soup is a highly nutritious dish that is superb on a cold evening. Kale combined with white beans and vegetables, makes a harmonious soup.




Kale and Bean Soup
5 tablespoons olive oil
1 bunch of kale, chopped
remove thick stems
3 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
3 garlic cloves, crushed
4 cups vegetable broth
2 tablespoons tomato paste
1 can white beans
1 tablespoon red wine vinegar
1 tablespoon thyme, finely chopped
parmigiano cheese, grated
optional: red hot pepper flakes


In a large pot heat 3 tablespoons of olive oil and brown carrots, celery and onions for 15 minutes. Remove vegetables and set aside add 2 more tablespoons of olive oil in pan and brown tomato paste and 3 garlic cloves. Stir and cook for 3-5 minutes remove and discard garlic. Add vegetables back in the pot along with the broth, vinegar and thyme. Bring to a boil, then add beans and kale, lower heat and simmer for 15 minutes with lid on. Serve with parmigiana, red hot pepper flakes and a drizzle of olive oil.

Chef Chuck's Mediterranean Bean Dip

Crema di Fagioli Cannellini

A Mediterranean bean dip made with cannellini beans, balsamic roasted tomatoes, shallots and more. A surprise of flavors popping on your taste buds after every bite. The white Italian kidney bean has a potato like texture and is very creamy. Roasting the tomatoes with balsamic vinegar and olive oil brings out a sweetness from those little grape tomatoes. The pesto was from my garden, last summer. I make my pesto and freeze some in ice cube trays and then place the cubes in a plastic bag and store for the winter. All the flavors of the pesto give the dip a mild fresh summer flavor. Use this dip as an appetizer served on bread, crackers, or cut up vegetables. It also can be used as a spread for your favorite sandwich.


Mediterranean Bean Dip
2 cans cannellini beans, drained
12 grape or cherry tomatoes, cut in half
2 tablespoons basil pesto
3 shallots, cut in quarters
2 tablespoons organic sesame Tahini
juice of 1/2 a lime
1/2 teaspoon red pepper flakes, optional
balsamic vinegar
1/4 cup extra virgin olive oil
1/4 teaspoon salt


Heat oven to 375 degrees cut tomatoes in half, place cut side down on baking pan, drizzle olive oil and balsamic vinegar over tomatoes. Cook for about 7 minutes, pull skins off and discard.
In a food processor add beans, tomatoes, pesto, shallots, Tahini, lime juice, red pepper flakes and salt begin to process. Slowly drizzle olive oil in, to make a smooth blend. Serve in bowl and drizzle with extra virgin olive oil.

Chef Chuck's Italian Tuna Salad

Insalata di Tonno e Fagioli

This is an easy salad to fix with all fresh and organic produce. It can also be made with fresh seared tuna. When adding balsamic vinegar to tuna it gives it a splendid new sweet flavor! I like this variety of veggies, because they are full of textures and color. It's a very healthy and delicious salad for the entire family to enjoy. Serve with thick crusty Italian bread.

Italian Tuna Salad
1 can solid white tuna
2 potatoes, roasted
1 large tomato, quartered
1 cucumber, sliced

1/2 red onion, sliced
1 can kidney beans, rinsed and drained
1 tablespoon fresh parsley, chopped
1 teaspoon oregano
salt and pepper to taste

2 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

Peel and cut potatoes in 1 inch cubes, place on a small baking sheet coat all sides with olive oil, salt and pepper. Bake at 450 degrees about 15 minutes or till golden brown, let cool. In a large bowl combine tuna, tomato, cucumber, onions, beans, potatoes, parsley, oregano, salt, pepper, vinegar and oil. Toss lightly and serve.

Escarole and Bean Soup

Escarole is a broad leaf endive. A slightly bitter tasting vegetable high in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. This was always a real comfort food in the winter nights and we still enjoy it today.



Escarole and Bean Soup!

1/2 bag dry white beans or
2 cans cannellini beans
6 cups water
3 garlic cloves minced
1 tablespoon tomato paste
4 ounces San Marzano tomato sauce
1/4 cup parmigiano cheese grated
1 tablespoon dry oregano
1 ham hock
1 1/4 inch slice pancetta chopped
2 tablespoons extra virgin olive oil
salt and pepper to taste
1 head escarole
optional: 1 teaspoon red hot pepper flakes


Wash and drain beans set aside. In a large pot heat olive oil brown tomato paste add pancetta and cook for about 3 minutes. Add garlic cook another 30 seconds pour in tomato sauce, olive oil, water, ham hock, oregano, salt and pepper. Bring to a boil then simmer for 25 minutes. Add beans and simmer 5 more minutes. Wash escarole and chop leaves, in a separate pot cook escarole in boiling salted water till tender about 5 minutes. Add escarole to soup and mix, add cheese and serve with crusty bread.