Tuesday, March 10, 2015

Love the Here and Now: Easy Pasta e Fagioli

Today, Anne from Love the Here and Now is here to share a delicious recipe for pasta e fagioli with us.  It looks so good, I can't wait to come home and make it!

This winter has been tough. It has brought record breaking temps (below zero temps, mind you). Some of us are lucky enough to escape the winter and head somewhere nice and warm (cough Meagan cough). Then there are others, like myself (Anne from Love the Here and Now), who have to stay home and find ways to stay warm. One way I like to stay warm is to eat a nice hot bowl of the Italian classic, Pasta e Fagioli. This has to be one of the easiest Italian dishes to make. Get ready to impress your families and friends with this simple and easy Italian classic.


Pasta e Fagioli

Ingredients

4-6 Cans of Vegetable Broth
2-3 Cans of Canellini Beans (rinsed and drained)
1 Lg. Can of Whole Peeled Tomatoes
3 Cloves of Garlic
2 Stalks of Celery
4-5 Carrots (Peeled and Chopped)
1 Onion Chopped Parsley (to taste)
2 Bay Leaves
Olive Oil
Fresh Grated Cheese
Small Pasta (Ditalini, Small Shells)
Salt and Pepper to Taste
Dash of Wine if desired, feel free to add some to the pot as well ;)

Instructions

Heavily coat the bottom of your pan with olive oil and add bay leaves. While that warms, chop your garlic. Add garlic to oil and let cook on low, being careful to not burn garlic. Add onions and sauté for 5-10 minutes. Once onions become soft, add chopped carrots and celery.
pasta e fagioli

While that is sautéing empty the whole peeled tomatoes into a bowl. Gently squeeze the tomatoes until they are broken up. Add contents of the bowl to the pot with the 4-6 cans of broth.
pasta e fagioli
 Let simmer for 10-15 minutes on medium heat. Add the rinsed cans of beans. Continue to simmer for another 15 minutes or so. Season to taste with salt and pepper and parsley. If you choose, add a dash of wine or pour yourself a glass to enjoy while it continues to cook. In another pot, bring salted water to a boil. Cook your chosen pasta the length of time designated on the box. Drain and add to a pasta bowl. To prevent the pasta from sticking, add a small scoop of the pasta e fagioli and stir (or a dash of olive oil can be used instead). Fill individual bowls with a scoop of pasta and ladle the pasta e fagioli over the pasta. Be generous, as this is meant to be a soup-y (is that even a word??) dish. Garnish with freshly grated cheese. If you like a little extra spice, add crushed red pepper. Serve with a salad and a loaf of warmed crusty Italian bread.
pasta e fagioli
Word to the wise...this makes quite a bit. So invite your family and friends over or be sure you have enough freezer space to freeze some. We love having this on hand for those cold Winter nights that our schedule doesn't leave a lot of time to get creative in the kitchen. Are you a fan of pasta e fagioli? What are your go to meals for winter?
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