Pasta e fagioli

Name: Pasta e fagioli
Total time: 45 min
Yield: 6 servings
Ingredients: 2 Tbsps olive oil; 15 ounce great northern beans; 1 cup vegetable broth; 3 cups water; 2 small marinara sauce; 0.25 cup onion; 2 whole garlic clove; 0.75 cup elbow macaroni; 0.25 cup parmigiano reggiano; 1 tsp red chilli; 0.25 tsps salt; 1 tsp black pepper; 1 Tbsp fresh parsley

A Mediterranean dish called Pastan e Fagioli (Pastan and Beans) that covers 10% of your daily requirements of vitamins and minerals. This recipe is budget-friendly and takes about 45 minutes to make. It is suitable for a vegetarian diet and is ideal to serve as a comforting meal during the winter season.

Ingredients

olive oil

2 Tbsps

great northern beans

15 ounce

vegetable broth

1 cup

water

3 cups

marinara sauce

2 small

onion

0.25 cup

whole garlic clove

elbow macaroni

0.75 cup

parmigiano reggiano

0.25 cup

red chilli

1 tsp

salt

0.25 tsps

black pepper

1 tsp

fresh parsley

1 Tbsp

Method

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).
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).
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).
Add your beans and allow the mixture to continue cooking until the pasta is fully cooked (about 10-15 minutes).
Add the parsley toward the end of your cooking time. Taste and adjust the seasoning as needed.
Serve in individual bowls with extra parsley as garnish and sprinkle with the Parmesan cheese.

Nutrition:

213 kcal

Carbs

29 g

Fat

6 g

Protein

9 g

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