pasta e fagioli

The leaves are changing, and the air out there is COOL! I’m hungry for stick-to-my-ribs food, like classic Italian pasta an beans. Served with a green salad and a crusty slice of bread, well, I’m in heaven. . .

pasta e fagioli (pasta & beans)

2 tablespoons olive oil
1 small onion, finely minced
2 cloves garlic, minced
1-2 carrots, finely chopped
2 cans white beans (DO NOT drain)
2-3 tablespoons snipped parsley
5-6 fresh basil leaves (if available)
salt and black pepper, to taste
12 ounces dried pasta
2-3 tomatoes, coarsely chipped (optional)

Heat olive oil in soup pot, sauté onion, garlic and carrots until tender.   Add beans, parsley, basil, salt and pepper to taste.  Add pasta, cook mixture until pasta is al dente, adding water from time to time if necessary.   Just before serving, add tomatoes if desired, toss.   Serve hot with Parmesan and olive oil.   Serves 6.


Comments

pasta e fagioli — 2 Comments

  1. I cheated a bit and added some leftover Italian pork roast that was begging to be on the dinner table. What a wonderful Sunday dinner it made.
    Oh and then I made a batch of cookies! Hey the weather is getting cooler! We need these things right?!

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