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BFC Recipes: Pasta Fagioli PDF Print E-mail

by Chris Ellis
February 2014

This is a traditional Italian pasta dish but it has been modified to include whole-grain pasta.
2 Tbsp. extra virgin olive oil
1 15-ounce can or 1½ cups cooked white or cannellini beans, rinsed and drained
1 medium onion, coarsely chopped
2 cloves garlic, minced (more can be added after cooking)
1 can or 1½ cups diced plum tomatoes
1 carrot, chopped well
1 celery stalk, chopped
Approximately 1 cup of a small whole-grain pasta, such as shells
4 cups water or stock for cooking pasta
½ tsp. dried rosemary, chopped well
1 tsp. dried Italian herbs
Salt and pepper to taste
Parsley and a little Parmesan cheese for garnish
Heat the olive oil in large sauce pan over medium heat and gently sauté the onions and garlic. Add the cooked beans, herbs, celery, and carrots. Add 4 cups of water or stock to pot. Let the water or stock come to a boil, add the pasta, and cook until al dente. Add the tomatoes while the pasta is cooking. Add salt and pepper to taste, and plenty more garlic if desired.
Serve in bowls garnished with a little extra virgin olive oil, chopped parsley, and a sprinkle of Parmesan cheese. Yield: 4 servings