Pasta e Fagioli Recipe
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.
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
In a large pot, boil water for the pasta and cook the pasta according to package instructions. Drain and set aside.
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.
Add the broth to the skillet and bring the ingredients to a boil. Add the beans and simmer for 5 minutes, stirring frequently.
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.