Are you looking for a new way to make pasta? Or maybe a new way to make beans? Pasta fagioli is a recipe that brings pasta and beans together.
There are many variations for this inexpensive Italian peasant dish. Sometimes it’s served as a soup or stew other times a pasta dish. Traditionally the type of bean or pasta varied depending on the region of Italy it was created in.
You’ll want to use a smallish and sturdy pasta like macaroni or shells. I used a corkscrew pasta and paired it with canned kidney beans because that’s what I had on hand.
Fresh basil and rosemary gives this a wonderful flavor but dried herbs can easily be used as well. The addition of sun-dried tomatoes and olives really brings it to life.
This a great dish for tossing in whatever veggies you have on hand. I used spinach in this version. Go wild and toss in some chopped veggies such as zucchini or broccoli. ????
- 2 cups dried pasta such as macaroni, shells, or other small type
- 2 cups cooked kidney, white, or other beans
- 1 TBL oil (optional)
- 1 onion chopped
- 5 cloves of garlic, minced
- 1 tsp fresh rosemary or ½ tsp dried
- ½ tsp red pepper flakes
- 5-7 roma tomatoes chopped
- 1 cup chopped celery
- 1 red bell pepper chopped
- ½ cup fresh basil
- ⅓ cup sliced pitted kalamata olives
- ⅓ cup chopped sun-dried tomatoes
- ½ tsp smoked paprika
- 1-2 tsp salt
- 2 cups chopped kale or spinach or swiss chard
- 3 TBL nutritional yeast
- Cook pasta until al dente
- Drain and set aside
- Saute onions and garlic in water or in oil until soft
- Add onions, celery and bell pepper and cook until soft
- Add beans, olives, sun-dried tomatoes, and the herbs and spices
- Simmer until hot
- Add pasta, salt and nutritional yeast and stir to mix
- Add greens mix well and cook until greens wilt
Be sure to share this recipe with your pasta loving friends! And let us know how your version turns out.