Call it what you like. Pasta fa-jol-ee or fas-ool. I’m going to call it a quick and easy dinner that is great for those cold fall nights. Paired with a tomato, mozzarella, and pesto sandwich on ciabatta or quinoa fritters, it’s a filling, guilt free dinner. I usually double this recipe to make plenty of leftovers to freeze for those nights I’m on the run and want a hearty home cooked meal.
Makes 4 servings
- 1 tablespoon olive oil
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- kosher salt to taste
- 2 cups low sodium vegetable broth
- 2 roma tomatoes, chopped
- 1 (8 ounce) can tomato sauce
- 1/2 cup uncooked whole wheat pasta (rotini, ditalini and radiatore work well)
- 1 (15 ounce) can cannellini beans or great northern beans, with liquid
- Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
- Add pasta and cook 10 minutes, until pasta is tender.
- Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.