Pasta e Fagioli (Pasta and Beans)

Name: Pasta e Fagioli (Pasta and Beans)
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 2, 15-ounce cannellini beans (or Great Northern beans), rinsed and drained; 1 cup of low-sodium vegetable stock; 3 cups water; 2 small tomatoes, diced (you could also use about 1/4 cup of marinara sauce); 1/4 cup diced onion; 2 garlic clove, minced; 3/4 cup elbow macaroni (or any small pasta); 1/4 cup Parmesan cheese, grated; 1 teaspoon hot pepper flakes; 1/4 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon fresh parsley (more for garnish if you'd like), torn into small pieces

Pastan e Fagioli (Pastan and Beans) might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 6 servings with 214 calories, 10g of protein, and 6g of fat each. For 51 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

214 kcal

Calories

10 g

Protein

6 g

Fat

30 g

Carbs

Ingredients

For 6 servings

Estimated cost~€2.95 · ~€0.50/serving

Instructions

1
In a large stock pan over medium-high heat, add the olive oil and the onion. Allow the onion to cook until it is tender (about 3 minutes).
2
Add the tomato (or marinara sauce) and garlic and incorporate it into the mixture. Cook for just 1-2 minutes (be careful not to burn the garlic).
3
Add the vegetable stock, water, salt, pepper and red pepper flakes. Bring this to a boil and then add your pasta. Lower the heat and allow the pasta to cook until its about 3/4 of the way finished (still slightly firm).
4
Add your beans and allow the mixture to continue cooking until the pasta is fully cooked (about 10-15 minutes).
5
Add the parsley toward the end of your cooking time. Taste and adjust the seasoning as needed.
6
Serve in individual bowls with extra parsley as garnish and sprinkle with the Parmesan cheese.