Pasta e Fagioli: my favourite dish! (even more than tacos?)

This is the one dish that can make me full. It takes 1.5 hours to make the beans and then 20 minutes to cook the pasta. Once the beans and pasta meet, your stomach will rumble. Once the beans and pasta meet your stomach, you’ll  be full!

A satisfying, complete protein that's bound to fill you up

Ingredients

  • 1 can Romano beans (540 mL) or 3/4 cup dried beans
  • 1 medium onion
  • 1/2 carrot, peeled
  • 1 tsp olive oil
  • 1 can of tomatoes
  • 1/2 cup of cavatelli pasta or a small whole grain pasta
  • salt, to taste
  • black pepper, to taste
  • 1 tbsp Parmesan cheese, grated (optional)
  • chili flakes (optional)

Directions

  1. Before you do anything, note that if you are cooking with dried beans (the healthy choice!), they need to be soaked overnight and then cooked for 1 hour before you proceed with this recipe.
  2. Heat up pot with 1 teaspoon of olive oil (for one minute or so).
  3. Cut the onion in two. Chop one half into tiny pieces. Add onion and carrot to olive oil and cook for a few minutes.
  4. Meanwhile, pass tomatoes through a vegetable mill and set aside.
  5. When the onions seem to have started cooking,  add the tomato sauce to the pot and cook for about 15 to 20 minutes.
  6. Rinse the beans with water (the dried beans are already rinsed) and add beans to tomato sauce. Fill can with water and add water to pot.
  7. Cook beans for 1 to 1.5 hours, checking often.
  8. 45 minutes into the beans cooking, add salt and black pepper for taste.
  9. Once the beans are ready (taste test!), boil water and cook pasta.
  10. Serve beans and pasta in a bowl and add grated Parmesan cheese and chili flakes for flavour. Prepare to be satisfied!

Note: You may wish to double the recipe so you have leftovers for the next day. Yum! If you’re the only one consuming the above recipe, there is already enough for leftovers.

Serves 2

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