Surprise! I have another pasta recipe for you. Truth be told, I could have an entire blog dedicated to pasta.
I crave pasta nearly every day and have to eat it at least three times a week. (Are you like that with certain foods?) And, there are times when only a comforting bowl of pasta e fagioli will do.
If you’ve never had it, pasta e fagioli is a meatless, one-pot meal that’s a cross between soup and a pasta dish. Made in 30 minutes with cannellini beans (or great northern), garlic, onions, and Parmesan in a tomato broth, it’s very similar to this Pasta e Zucchini. There are many variations of pasta e fagioli out there, but mine is based on how it’s prepared in Naples, where Mom is from.
For years, I made this with a fresh tomato, but recently found that I prefer using two tablespoons of tomato paste instead. It really gives the broth a nice tomato flavor, and thickens it as well. (I’ve been storing extra tomato paste in the freezer by wrapping a couple spoonfuls at a time in plastic wrap, and then placing those little packets in a freezer bag, so they’re ready to go whenever I need a small amount.)
I could eat this meal any time of year, but with the weather turning chilly, it’s such a treat to have pasta e fagioli to warm our insides. I hope you’ll consider making this, especially after a long day. With minimal effort, you can be sitting down to a delicious bowl of comfort in 30 minutes. Because sometimes, you just need a bowl of pasta e fagioli.
(Recipe Source: Adapted from my Mom’s recipe, which came from my Nonna)