pasta e fagioli
This recipe is adapted from easy vegetarian: simple recipes for brunch, lunch, and dinner.
>>>The book says this serves 4, but I think it’s more like 6+.
Ingredients
- 2 tablspoons olive oil
- 1 small onion, choped
- 2 garlic cloves, diced
- 1 potato (I used a red potato), chopped into bite size pieces
- 2 tomatoes, chopped into bite size pieces
- 4 cups of vegetable broth & 1 cup of water (or 5 cups of vegetable broth)
- 1 15.5 oz can any kind of navy/white beans (I used cannellini)*
- 8oz of dried pasta shapes (orecchiette is traditional, but I couldn’t find them, so I used bowtie)
- 2 pinches of hot red pepper flakes
- A pinch of dried thyme
- Sea salt and ground black pepper to taste
- Freshly grated Parmesan cheese, to serve
Directions
1) Heat the oil in a large pot, then add the onion, garlic, and potato. Cook for 4-5 minutes, until softened and slightly golden.
2) Add the tomatoes and cook for 2-3 minutes.
3) Add the broth (4 cups, plus 1 cup water), beans, pasta, red pepper flakes, thyme, and salt and pepper.
4) Bring to a boil, then simmer for approximately 10 minutes, or until the pasta and potato are cooked.
Serve with Parmesan.
*Could use two cans, according to your taste!
