Pasta e Fagioli is peasant food – or what my Italian grandmother simply calls “pasta and beans.” I made this version with onions, chard, fresh parsley & basil, elbow macaroni, pink beans, and cheese. I prefer a nice sharp pecorino Romano cheese, but any Italian type grating cheese will work and even cheddar will do in a pinch.
- 2 Tbsp Extra Virgin Olive Oil (EVOO)
- 1 large onion, diced
- 1 bunch fresh chard, chopped
- 1/2 lb. cooked elbow macaroni (I use gluten free)
- 1 28-oz can chopped or crushed tomatoes
- 2 tsp (or more) granulated garlic
- 2 cups (or 1 can) cooked beans
- 2 oz Romano, Parmesan or Asiago cheese
- A handful of fresh basil and parsley, chopped (or a couple teaspoons of each dried)
Cook the macaroni. Saute the onion & chard in EVOO til soft. Add the chopped tomatoes and granulated garlic. Let it come to a bubble, then add herbs, cheese and cooked pasta. Season with salt and pepper. Cook until the ingredients heat through and meld into a saucy, delicious dish!
Dietary notes: a healthy dose of protein and fiber; ♥ Vegetarian ♥ Gluten Free Option
Cost: About $2.10 per serving with gluten free pasta (I use Tinkyada rice pasta) or $1.75 with conventional pasta.