By Suzanne Havala

Pasta e Fagioli, which means simply “pasta with beans,” is a highly nutritious, good-tasting, traditional Italian dish. This version is very simple, with just the slightest bit of olive oil, garlic, and onions to complement the mild flavor of the beans and pasta.

[Credit: ©iStockphoto.com/Andrea Carpedi]
Credit: ©iStockphoto.com/Andrea Carpedi

Preparation time: 10 minutes

Cook time: Less than 15 minutes

Yield: 4 servings

1/2 medium onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

1/2 cup vegetable broth

19-ounce can great Northern beans or cannelloni beans (white kidney beans), drained and rinsed

12 ounces elbow macaroni, small shells, bowtie pasta, or linguine broken into pieces

  1. In a large pot, boil water for the pasta and cook the pasta according to package instructions. Drain and set aside.

  2. In a large skillet, heat the olive oil. Cook the onions and garlic in the oil over medium heat until the onions are translucent, about 7 minutes.

  3. Add the broth to the skillet and bring the ingredients to a boil. Add the beans and simmer for 5 minutes, stirring frequently.

  4. Add the cooked pasta to the skillet and stir to thoroughly combine with the other ingredients. Cook for 1 to 2 minutes or until heated through, stirring frequently.

Add additional herbs and spices, such as basil, rosemary, and/or thyme, in Step 1. Also consider adding sliced mushrooms and/or whole, peeled tomatoes (break them up with a wooden spoon after adding) in Step 3. If the dish becomes too thick (or if you’re reheating leftovers), add several tablespoons of vegetable broth.

Per serving: Calories 547 (From Fat 81); Fat 9g (Saturated 1g); Cholesterol 0mg; Sodium 452mg; Carbohydrate 95g (Dietary Fiber 12g); Protein 27g.