Pasta e Fagioli

This is one of those wonderful dishes that ticks a whole lot of boxes: kids and adults alike love it,  it is hearty and nutritious, quick and easy to make, and you can make a big batch of it and freeze meal sized portions. My 4 year old son gobbles up bowlfuls of this, which pleases me no end.

If you don’t have your own homemade chicken stock (see my recipe), use store bought stock but it will not be as good. I can’t stress the wonders of chicken stock enough, and having some in your freezer always is one of the best things you can do for good home cooking.

  • 1 onion, diced
  • 1 clove garlic
  • 1 tablespoon chopped fresh rosemary (you can also use oregano or sage, or a combination of any of these herbs)
  • 1 fresh bay leaf
  • 1 carrot
  • 2 stalks celery
  • 3 slices of prosciutto (use bacon if you like) diced
  • 1 litre homemade chicken stock
  • 1 cup very small pasta eg tiny shells or elbows
  • 1 x 400 gram tin diced tomatoes
  • 1 x 400 gram tin beans such as borlotti, or cannelini, drained and rinsed
  • handful of parsley leaves, chopped

Saute the onion until soft.  Add the carrot and celery, and saute for about 4 minutes.  Add the prosciutto, garlic, herbs, bay leaf and stir through.  Add the stock, tomatoes, beans and pasta and bring to the boil. Reduce and simmer for 15 minutes adding more water if needed.  Stir through the chopped parsely and serve.


One thought on “Pasta e Fagioli

  1. Day 5 « The Abbotsford Kitchen's Blog December 20, 2010 at 9:11 am Reply

    […] Plan for some easy meals during the week – if you live on takeaway this week because you’re too busy and stressed to eat a homecooked meal, you’re going to feel pretty ordinary by the time Xmas Day comes.  Tonight, make a few big pots of something simple and nourishing that can be frozen in meal size batches, like my lentil soup, or pasta e fagioli: […]

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The Simplicity Project ~ Jenn Pike

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