Pasta Fagioli

Some days, I barely have enough time to walk in the door before one of my kids is asking what's for dinner.  After a long day of cooking for my EAT! personal chef clients, occasionally my brain has a hard time coming up with a meal to serve my family at dinner time.

Pasta Fagioli fits my criteria for an easy, healthy and satisfying weeknight meal.  This thick, stew version of pasta e fagioli makes a great leftover.  Double the recipe and just add a little more stock when reheating if it seems too dry.

Add this to next week's dinner menu.

Pasta Fagioli

adapted from this recipe in the December 2010 issue of  Everyday Food 

1 tablespoon olive oil
3 celery stalks, diced
2 carrots, diced
1 cup sweet onion, such as Vadalia, diced
2 garlic cloves, minced
salt and ground pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 can (28 ounces) diced tomatoes
2 1/2 cups low-sodium vegetable broth
1/4 cup shaved Parmesan for serving
1 cup small pasta, such as ditalini
1 can (15.5 ounces) cannellini beans, rinsed and drained

In a medium sized pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, and broth. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, sprinkle with shaved Parmesan.


Valerie Harrison (bellini) said...

It sounds so flavourful as well. Love the protein factor with the chickpeas.

Gabby@FoodChowDown said...

Looks delicious! Pasta Fagioli is my favorite soup. It's so hearty that you can have it as your meal.

Cate said...

I love this soup but I can't see any liquid in it all even though the recipe mentions it.

amycaseycooks said...

cate - this version of pasta fagioli is more of a stew/pasta dish than a soup. There is broth used in the recipe but it is soaked up - and flavors - the pasta. If you want a more soupy version, add more stock. I hope you give the recipe a try.

Patsyk said...

I like how thick this soup/stew is... stick to your ribs kind of meal! perfect for the freezing temps we've got this week!

teresa said...

i love how bright and healthy this is, what a lovely dish!

Leslie said...

I think it is great that you can cook for a living and still go home and cook for your family!!!! But I suppose you wouldn't let them starve.

MaryBeth said...

This is my husband's most favorite, he loves it just like yours with little to no broth left in it.

Kristin said...

Yum! Thank you for sharing this recipe! This came together so quickly and with some warm bread, was a perfect meal.

Anna said...

Hi! I'm new to your site, and I'm sure I'll be back. I googled pasta e fagioli, and I'm just chuckling that it was the most recent post. How often does that happen?

amycaseycooks said...

leslie - it is great that I can cook during the day for others in their homes and then at my home too. But I do like to go out too!!

kristin - so glad it work well for you!

anna - thanks for stopping by - I hope you like the recipe.

Biz said...

I guess I thought that pasta figoli was a soup - I've always made it that way!

Either way, looks delicious!

amycaseycooks said...

biz - I was just changing it up a bit. That is the fun of playing with recipes.