I love pasta dishes, but one of my complaints is that the vegetarian versions are often low on the protein side of things. This dish has a whole can of cannellini beans along side the vegetables and pasta making it much more balanced and filling. I made a few simple changes to the original recipe, so that the sauce would be thicker and a little less soup like, and it worked really well!
In anticipation of making this popular dish I picked up a new pasta shape from the Italian Grocery Store: whole wheat orecchiette. It was fantastic: tender, yet chewy. I am not sure if it was the brand of pasta, or if it was the particular shape, but I think it would work really well in a “macaroni” and cheese type dish.
I will save that for next time. After all, there are never a shortage of great recipes and ideas to try!
Pasta e Fagioli (adapted from Toni Fiore’s Totally Vegetarian)
4 tablespoons of extra virgin olive oil
1 medium onion
1 celery stalk, finely diced
1 carrot, finely diced
3 garlic cloves chopped
1 teaspoon rosemary, minced
3 fresh sage leaves, minced
1/2 teaspoon dried oregano
1 19 ounce can of cannellini beans, drained and rinsed (Hint: these are also called white kidney beans)
1 -15 ounce can crushed tomatoes
2 cups of dry pasta, I used whole wheat orecchiette (use brown rice pasta to make this recipe gluten-free)
Grated parmesan (optional)
- Heat the oil in a large saucepan or dutch oven and saute the onion, celery, and carrots for 5 minutes.
- Add the garlic and cook for another 5 minutes.
- Stir in the oregano, sage and rosemary
- Add the beans, tomatoes and 2 cups of water. Bring to a boil and then simmer for 20 minutes.
- Add salt and freshly ground pepper to taste
- Add cooked pasta to individual bowls and top with the thick soup.
- Garnish with grated parmesan if desired.