Pasta Fagiola

Pasta Fagiola Recipe - Vegan & Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 4 |

Vegan diet

Introduction

Pasta Fagiola is a classic Italian dish that combines pasta with beans in a flavorful tomato-based sauce. This hearty and comforting dish is perfect for a cozy night in or a family dinner.

History

Pasta Fagiola, also known as Pasta e Fagioli, has its origins in Italy, where it has been a staple dish for centuries. The name translates to "pasta and beans" in Italian, highlighting the two main ingredients of the dish. It was traditionally a peasant dish, as it is made with simple and affordable ingredients that are easy to find.

Ingredients

11 oz (312 g) of uncooked macaroni (1.33 cup raw)
1 tbsp + 1 tsp of oil
1 cup of chopped green peppers
0.67 cup of chopped onion
0.67 cup of chopped celery
2 cups of spaghetti sauce
2 cups of water
0.25 tsp of garlic powder
2 cups of undrained vegetarian beans (or 0.5 cup of dry great northern beans, soaked and cooked)

How to prepare

Cook the pasta and then drain it, setting it aside.
While the pasta is cooking, heat oil in a large saucepan.
Add chopped green pepper, chopped onion, and chopped celery to the saucepan.
Stir-fry the vegetables until they become soft and tender, which should take about 5 minutes.
Add spaghetti sauce, water, and garlic powder to the saucepan.
Allow the mixture to simmer on low heat for 30 minutes.
Add beans and the drained pasta to the saucepan.
Mix everything together and serve.

Variations

Sprinkle 1 tbsp of Parmesan cheese on top of each serving to add a touch of Italian flavor.
Add in cooked Italian sausage or ground beef for a meatier version.
Use different types of beans, such as kidney beans or cannellini beans, for a twist on the classic recipe.

Cooking Tips & Tricks

Be sure to cook the pasta al dente, as it will continue to cook slightly when added to the sauce.

- For a richer flavor, you can use homemade spaghetti sauce instead of store-bought.

- Feel free to customize the dish by adding in your favorite vegetables or herbs.

Serving Suggestions

Serve Pasta Fagiola with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to simmer the sauce on low heat to allow the flavors to meld together.

- Stir the pasta and beans gently to avoid breaking them apart.

Ingredient Substitutions

You can use any type of pasta in place of macaroni, such as penne or spaghetti.

- Feel free to use any type of beans you have on hand, such as kidney beans or cannellini beans.

Make Ahead Tips

Pasta Fagiola can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish Pasta Fagiola with fresh parsley or grated Parmesan cheese for a pop of color and flavor.

Pairing Recommendations

Serve Pasta Fagiola with a glass of red wine, such as Chianti or Sangiovese, for a classic Italian pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 58g

- Dietary Fiber: 10g

- Sugars: 8g

Fats

- Total Fat: 4g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 30%

- Calcium: 6%

- Iron: 15%

Alergens

Contains wheat

Summary

Pasta Fagiola is a nutritious dish that is high in fiber, protein, and essential vitamins and minerals. It is a well-balanced meal that is both satisfying and delicious.

Summary

Pasta Fagiola is a delicious and comforting Italian dish that is perfect for a cozy night in. With simple ingredients and easy preparation, it is a great meal to enjoy with family and friends.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my dear friend Maria in her small village in Italy. We had spent the morning picking fresh vegetables from her garden and chatting about life.

As we sat down for lunch, Maria served me a steaming bowl of Pasta Fagiola. The aroma wafted through the air, and I couldn't resist taking a bite. It was love at first taste. The combination of tender pasta, flavorful beans, and aromatic herbs was something I had never experienced before.

I begged Maria to share her recipe with me, and she obliged with a smile. She told me that this was a traditional dish in her family, passed down through generations. As she explained the ingredients and cooking process, I felt a deep connection to her and her culture.

After returning home, I couldn't wait to recreate Maria's Pasta Fagiola in my own kitchen. I gathered all the ingredients she had listed – cannellini beans, diced tomatoes, garlic, onion, celery, carrot, pasta, and a variety of herbs and spices. I followed her instructions meticulously, simmering the soup until the flavors melded together perfectly.

The first spoonful transported me back to Maria's kitchen in Italy. The taste was just as delicious as I remembered, a comforting blend of savory and hearty flavors. I knew that this recipe would become a staple in my cooking repertoire.

Over the years, I have made Pasta Fagiola countless times, each batch a little different from the last. I have added my own twists and variations, experimenting with different types of beans, pasta shapes, and herbs. But the core of the recipe – the simplicity and warmth of the dish – remains the same.

I have shared this recipe with friends and family, passing on the tradition that Maria shared with me. Each time I make Pasta Fagiola, I feel connected to my dear friend and her heritage. It is a reminder of the power of food to bring people together, to bridge cultures and create lasting memories.

As I sit down to enjoy a bowl of Pasta Fagiola, I am filled with gratitude for the day I discovered this recipe. It has enriched my life in ways I never could have imagined, and I will always hold it close to my heart. Grazie, Maria, for sharing your culinary treasure with me.