Pasta e Fagioli (Pasta and Beans)
Pasta e fagioli is an Italian dish made with pasta and pinto beans. It only requires one pot, easy to get ingredients and 20 minutes.
Servings: 4
Calories: 381kcal
Ingredients
- 2 cloves of garlic chopped
- ½ celery stick chopped
- ½ onion chopped
- 1 carrot peeled and chopped
- 6 rehydrated sun-dried tomatoes julienned
- 1 15-ounce can pinto beans drained and rinsed
- 8 ounces pasta use gluten-free if needed, we used gf penne
- 2 and ½ cups vegetable stock or water
- 1 cup tomato puree
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon dried oregano
Instructions
- Add the veggies and sun-dried tomatoes to a large pot and sautée them with some water or extra virgin olive oil over medium-high heat for 5 minutes, stirring occasionally. Add more water or oil if needed.
- Add the rest of the ingredients, stir and bring to a boil, then cook over medium-high heat until the pasta is cooked (about 10 minutes) and serve immediately.
- Feel free to add more or less stock or water, depending on how thick you want this dish.
- Keep leftovers in a sealed container in the fridge for 4 to 5 days.
Notes
- Use any other beans, veggies, spices, or herbs you have on hand.
- We prefer to rehydrate the sun-dried tomatoes by soaking them in hot water for about 20 minutes or until they’re soft but feel free to use sun-dried tomatoes in olive oil.
Nutrition
Serving: 1serving | Calories: 381kcal | Carbohydrates: 75.6g | Protein: 14.8g | Fat: 2.9g | Saturated Fat: 0.2g | Sodium: 879mg | Fiber: 13.8g | Sugar: 9.3g
