Skillet Pasta e Fagioli

Name: Skillet Pasta e Fagioli
Yield: Makes 4-5 servings
Cuisine: Italian
Ingredients: 1 stalk celery, diced; 2 tablespoons white miso; 2-3 stalks basil, leaves removed, shredded; ½ red onion, diced; Crushed red chili flakes; Sea salt; 2 cloves fresh garlic, peeled, left whole; 1 medium carrot, diced; Extra virgin olive oil; 4 cups spring or filtered water; 1 cup cooked (or canned) cannellini beans; 1 cup canned, diced, or crushed tomatoes; 1 cup uncooked tiny pasta—elbows, shells, etc.

Preparation info

Makes
4-5
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

This is a quick way to create a classic Italian dish for any weeknight dinner. I love that modern convenience doesn’t have to ruin tradition, but can make it more accessible. Heart healthy cannellini beans make this the perfect soup.

Ingredients

Extra virgin olive oil
2 cloves fresh garlic, peeled, left whole
½ red onion, diced

Europe
Italy
Dinner
Mediterranean
Pasta
Soup
Vegan

Method

Place 2 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and hot spice and sauté for 1-2 minutes. Add celery, a pinch of salt and sauté until coated with oil. Add carrot, a pinch of salt and sauté until coated with oil. Stir in tomatoes, beans and water. Cover and bring to a boil. Reduce heat to low and cook until vegetab