Thursday, October 28, 2010

Pasta e Fagioli

This is kind of the official new favorite dish of the house next to artichoke and pizza night. Pasta e Fagioli translates to "pasta and beans". It's one of the simplest, best tasting dishes I make at home. And it's CHEAP and EASY, to boot! Each ingredient measures out to be almost an equal part in the dish.

  1. 1/2 large white onion chopped or a whole small one
  2. 1.5 cups of dry gluten-free rice pasta (or use regular if you're not allergic to wheat)
  3. 2 cups of packed chopped kale
  4. 3/4 can of kidney beans
  5. 1 large can of tomato puree or diced tomatoes
  6. 16 oz of vegetable stock

Sweat your onions first. Then add the beans and tomatoes and let it stew together. Add your stock incrementally. I don't make it like a soup but more like a thick hearty stew. Then add the kale and S/P to taste. When it seems like everything is coming together, add your boiled pasta and give everything another 5-10 minutes to soak up.

When serving, grate parmesano reggiano over the top for that absolutely necessary finish.

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