Pasta e fagioli, a meatless Italian peasant dish literally means "pasta and beans." It is traditionally made with cannellini beans, but I prefer to enhance the flavor with a mixed bean medley, and toss in a wider variety of vegetables. It's a wonderfully hearty, delicious meal that is oh so satisfying after a day of holiday shopping. Pair it with a crusty roll and a glass of Chianti.
Pasta e Fagioli
2 tablespoons olive oil
3 stalks celery, chopped
1 large onion, chopped
3 cloves garlic, minced
1 large zucchini, cubed
1/2 package frozen, chopped spinach, thawed and drained
1 T fresh parsley, chopped
2 teaspoons Italian seasoning
Salt and pepper to taste
3 cups homemade chicken stock (can use vegetable)
2 cans diced tomatoes
1 (14.5 ounce) can tomato sauce
1 cup ditallini pasta
1 12.3 oz. package Melissa's Six Bean Medley
Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, zucchini, parsley, Italian seasoning, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes, tomato sauce, and spinach, and simmer on low for 15 to 20 minutes. Add pasta and cook 10 minutes until pasta is tender. Stir in beans and mix well. Heat through, taste for additional seasoning, and serve topped with grated Parmesan.
This recipe can be halved, and freezes beautifully.
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