Pasta Fagioli

I come from a mix of an Italian and Quebecois background.This very simple recipe was introduced from my father and modified by my mother. It originally comes from the real recipe for Pasta e Fagioli, and with food experiments, at my house, there were ingredients that changed. It’s very easy to make, and takes about 15- 25 minutes to cook. It’s great when you don’t feel like making a big supper. A great dish with at home ingredients, and healthy vegetables. You can find every ingredient at any grocery store, including pre-made pasta sauce, if you don’t have your own made. You can improvise with different vegetables, tofu, or spices. Also, optional, is a finishing topping of grated parmesan cheese.

Ingredients

• 5 c. water
• 1 can (540 g) of cannellini beans
• 1 16 oz can plum tomatoes chopped or ½-1 c. of pasta sauce
• 3 fresh sage leaves
• 2 cloves garlic, peeled
• rosemary
• salt and pepper to taste
• 1 bay leaf
• 3 tbsp extra virgin olive oil
• Tubular pasta noodles
• optional- carrots, celery
  

Directions:

1. In a large pot, add water and bring to a boil.
2. Add the tubular noodles to the pot until ready (al dente).
3. When noodles are ready incorporate the can of beans, tomatoes (or pasta sauce), (carrots and celery), 2 tbsp of the olive oil, rosemary, sage, bay leaf, and whole garlic cloves.
4. Bring to a boil, and then reduce heat to low and cook, stirring occasionally.
5. Add the leftover olive oil, then salt and pepper to taste.