One-Pot Pasta e Fagioli (Italian Pasta and Bean Stew)
Description
Do you need a delicious, quick meal fast? Instead of fast food, make this satisfying Italian one pot dish for your family. If you prefer a vegetarian version, use vegetable stock instead of chicken stock.
Ingredients
2 T. olive oil
1 small yellow onion, minced
1 large celery stalk, diced
1 small carrot, diced
1 large garlic clove, minced
1 t. minced fresh sage or 1/4 t. dried sage
1/4 t. salt, plus more to taste
2 c. vegetable or chicken stock/broth
1/4 lb. (about 1 c.) small pasta like shells, elbows, or ditalini
15 oz. can cannellini beans, drained
1 c. (8 oz.) tomato puree or crushed tomatoes
1 T. minced fresh parsley
black pepper, for serving, optional
grated Parmesan cheese, for serving, optional
Directions
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Heat olive oil in a large, deep skillet over medium-low heat. Stir in the onion, celery, carrots, garlic, sage, and 1/4 t. salt. Cook for about 10 minutes until onions are translucent and carrots are tender.
Increase heat to medium; add the stock/broth. Cover; bring to a simmer; stir in pasta; cover; cook, stirring occasionally, for 8-10 minutes or until pasta is tender, depending on the type of pasta used.
Stir in the cannellini beans, crushed tomatoes and parsley; cook for a few more minutes, just until beans are warmed through. Taste, add more salt and pepper, if needed.
Serve garnished with grated Parmesan cheese, if desired.
4 servings.