Pasta e Fagioli (Pasta and Beans)
Ingredients
olive oil2 tablespoons
cannellini beans15 ounce
vegetable stock1 cup
water3 cups
tomatoes2 small
onion0.25 cup
garlic clove2
elbow macaroni0.75 cup
parmesan cheese0.25 cup
pepper flakes1 teaspoon
salt0.25 teaspoon
pepper1 teaspoon
parsley1 tablespoon
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
In a large stock pan over medium-high heat, add the olive oil and the onion.
Allow the onion to cook until it is tender (about 3 minutes).
Add the tomato (or marinara sauce) and garlic and incorporate it into the mixture.
Cook for just 1-2 minutes (be careful not to burn the garlic).
Add the vegetable stock, water, salt, pepper and red pepper flakes.
Bring this to a boil and then add your pasta.
Lower the heat and allow the pasta to cook until its about 3/4 of the way finished (still slightly firm).
Add your beans and allow the mixture to continue cooking until the pasta is fully cooked (about 10-15 minutes).
Add the parsley toward the end of your cooking time.
Taste and adjust the seasoning as needed.
Serve in individual bowls with extra parsley as garnish and sprinkle with the Parmesan cheese.
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