When dried cannellini beans, celery, and parsley arrived in our CSA box- I knew exactly what I wanted to make. Pasta e Fagoli is a family favorite that has been passed down through many generations... (from Nonna Scalise to Nonna Bonvino to my mom and now to me, to name a few.) My mom's grandmother would make Pasta e Fagoli for her when she would come home from college, and my mom and grandma did the same for me. Little did they all know- they were enjoying a vegan meal (minus the parmesan they would top it with.)
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| Dried cannellini beans from Suzie's Farm in San Diego, CA |
It's a simple yet flavorful dish, perfect for autumn or winter meals. Some people make it as a hearty soup, others make is as a pasta dish. I like to make mine somewhere in between. From my family to yours- buon appetito.
Ingredients:
( Serves 3 to 4 )
- Olive oil to coat the bottom of your pan
- Salt to taste
- Crushed red pepper (just a pinch if you're like me)
- Parsley
- Tops of celery
- Three cloves of garlic
- One can crushed tomatoes
- Two cups of veggie broth (add more if you'd like it to be more like a soup)
- One can of cannellini beans (if you have fresh, dried cannellini beans- make sure they are cooked before you begin preparing this dish)
- Two cups of cooked pasta (a small pasta, preferably)
In one pot, salt and boil water for the pasta.
In another sauce pan: Mince garlic, and lightly warm olive oil in your sauce pan. Add garlic, and about a handful and a half of full celery leaves, and cook for one to two minutes. Toss in the can of diced tomatoes, cannellini beans, and veggie broth. Continuously stir for about five minutes.
In your other pot- the water should be boiling at this point, so begin cooking your pasta.
Add salt, crushed red pepper, and a handfull of parsley to the sauce pan. Stir and allow to cook until your pasta is ready.
Once strained, slowly add your pasta to the sauce pan and stir. Allow all ingredients to cook and blend together for about five to eight minutes.
This pairs very nicely with a glass of Pinot Grigio, and, just like many dishes, this one has proved to be even better the day after I make it.
XO - Theresa
