Of all my go-to recipes, this one delivers the most flavor with the least amount of effort. My college friend’s mom used to bring mass quantities of this to the dorms when she visited and we’d eat it nonstop until it was gone. It’s a recipe from a Wegmans cookbook of yore and isn’t really findable on the internet, so consider this a public service. Also, I’ve changed some things to my liking – I love tomatoes, so I doubled the amount of tomatoes. If you aren’t a fan, you can double the broth and half the tomatoes. Also, if you are vegetarian, go forth and use vegetable broth.
Pasta e Fagioli
- 1 tbsp olive oil
- 2 stalks of celery, thinly sliced
- 3 cloves of garlic, minced
- 1 15 oz can of cannellini beans
- 1 26 oz can of diced tomatoes
- 1 bag of baby spinach leaves
- 1 large box thingy (30-ish oz) of chicken broth
- 1 cup ditalini pasta
- fresh ground pepper, grated romano cheese
- Saute celery and garlic in olive oil for 4 minutes, covered
- Add beans and tomatoes, simmer for 4 minutes
- Add spinach, broth and pasta. Season with pepper. Simmer until pasta is al dente.
- Serve with romano cheese
See, I told you it was easy!