Pasta e Fagioli

Name: Pasta e Fagioli
Ingredients: canola or olive oil, for cooking; 1 onion, peeled and chopped; 1 carrot, peeled and chopped; 1 celery stalk, chopped; 1-2 garlic cloves, crushed; 1 14-19 oz (398-540 mL) can white kidney or navy beans, drained; 1 19 oz (540 mL) can diced, whole or pureed tomatoes; 2 cups chicken or vegetable stock (+ extra as needed); 1/4-1/2 cup small pasta, such as shells, tubes or orzo; salt and pepper, to taste; 1-2 cups chopped spinach, chard or kale (or a bit of frozen-optional); grated Parmesan cheese, for serving

AuthorJulie

Yields1 Serving

canola or olive oil, for cooking

1 onion, peeled and chopped

1 carrot, peeled and chopped

1 celery stalk, chopped

1-2 garlic cloves, crushed

1 14-19 oz (398-540 mL) can white kidney or navy beans, drained

1 19 oz (540 mL) can diced, whole or pureed tomatoes

2 cups chicken or vegetable stock (+ extra as needed)

1/4-1/2 cup small pasta, such as shells, tubes or orzo

salt and pepper, to taste

1-2 cups chopped spinach, chard or kale (or a bit of frozen-optional)

grated Parmesan cheese, for serving

Set a large saucepan or Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion, carrot and celery for 4-5 minutes, until soft. Add the garlic and cook for another minute or two.

Add the beans, tomatoes and stock and bring to a simmer, breaking up any large tomatoes with a spoon. Reduce heat to medium and add the pasta and some salt and pepper along with about a cup of water.

Simmer, uncovered, until the pasta is tender, 10-15 minutes. Stir in the spinach, just long enough for it to wilt. Serve topped with freshly grated Parmesan cheese and an extra drizzle of olive oil, if you like. Serves 4-6.

Categorybeans, one dish, pasta, vegetarian

Ingredients