Photo: ©2011 The Magazine of Yoga
Really Healthy: Pasta e Fagioli
Earthy and deeply satisfying comfort food
BY MAGAZINE COO MARGO MAIER-MOUL
Pasta is probably the ultimate comfort food, and beans are nutritional rock stars. Put them together for a deeply satisfying and nutritious meal. In the winter we like to season it with down-to-earth dried oregano and make it thick enough to eat with a fork.
In the spring and summer this dish happily adapts with the addition of more liquid (water or stock) and a handful of chopped fresh basil, transforming it into a more traditional and lighter version as a soup.
Either way, we love that we can put it together in about a half an hour out of ingredients that we’re always likely to have on hand. Grate some cheese over the top (if you’re so inclined) put on your favorite opera, pour a glass of chianti, and buon appeitito!
Pasta e Fagioli
Serves 2-3
6 ounces dried pasta (use rice pasta for gluten-free version)
1 1/2 tbs olive oil
1 large garlic clove, minced
1 medium onion
1 large carrot
1 rib celery
1/2 tsp dried oregano
1 14oz can chopped tomatoes
1 14oz can Cannellini beans
1 cup water (or stock)
salt and pepper
optional: Parmesan or Romano cheese, grated
Chop the onion, carrot and celery into bite-sized pieces.
Heat the olive oil in a pan over medium heat, add the onion, carrot and celery and saute gently until vegetables are soft. Add the garlic and continue cooking until fragrant.
Add the oregano, tomatoes, beans and water. Stir, bring everything to a simmer, and let cook for about 10 minutes.
Meanwhile, cook the pasta in plenty of salted, boiling water. When al dente, drain the pasta and add to the fagioli mixture. Stir to blend and season with salt and pepper to taste.
Top with grated cheese, if you like, and enjoy!
Note: Don’t be afraid to improvise or substitute according to your tastes — or what you happen to have on hand! Instead of Italian cannellini beans, use Great Northern or try colorful kidney or cranberry beans. No oregano? Try basil, parsley, thyme, sage or a bit of rosemary.
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© 2011, The Magazine of Yoga, LLC.
