Scarpone’s

July 20, 2020

scarpone tomato pasteThe largest distributor of Italian and specialty products in Western Canada, Scarpone’s has been a much-loved Calgary company since 1956—importing, packing and distributing products, including their own in-house brands of tomatoes, beans, cornmeal, polenta and other staples.

Having a stash of good-quality pantry staples on hand streamlines meal prep, and provides an affordable foundation to build on as fresh produce comes into season—beans, tomatoes and olive oil pair perfectly with fresh greens, new potatoes, corn and root vegetables. They do well in soups, stews and braises, of course pastas, and even summer salads.  

Beans Greens Pasta SoupBeans, Greens & Pasta Soup
This classic soup is a great way to get your greens in—feel free to swap different types of beans (chickpeas and black beans are great, too), and use whatever kind of canned tomatoes you have on your shelf. If you like, crumble an Italian sausage or two into the pan to cook along with the onion. Either way, add a loaf of crusty bread to sop up the broth. 

Scarpone’s olive oil, for cooking
1 small onion, diced
1 garlic clove, crushed
1 28 oz (796 mL) can Scarpone’s diced or crushed tomatoes
1 L chicken or vegetable stock (or water)
3/4 - 1 cup small pasta or broken noodles
1-2 tsp dried oregano, thyme or Italian seasoning
salt and pepper to taste
1-2 14 oz (398 mL) cans Scarpone’s red kidney or white cannellini beans, drained
1-2 cups baby spinach or kale
freshly grated Parmesan cheese 

Set a medium pot or Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion for about 4 minutes, or until soft. Add the garlic and cook for another minute.

Add the tomatoes, stock, pasta, oregano, salt and pepper and bring to a simmer; reduce heat and cook for 15-20 minutes, until pasta is al dente. Add the beans and spinach—and a little extra stock or water if it’s getting too thick— and cook for a few more minutes, just to heat it through. 

Serve topped with Parmesan cheese. Serves 4-6.

Also try:
Roasted Chickpeas
Classic Cornbread

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