Pasta e Fagioli
The earthy flavor of the broth from the sauteed vegetables and bay leaf is accented with a small amount of rosemary and fresh parsley. Three kinds of beans and a little bit of pasta make it a filling meal despite its lightness. I'm glad I made the whole recipe because we look forward to eating this leftover the next few days.
I was really surprised at the goodness and depth of this dish for such a simple procedure and fairly ordinary ingredients. Maybe perhaps I'm learning to appreciate my food more since I started my (not a) diet a few days ago - things taste better because I'm trying to kick the habit of taking food for granted. Either way, yummy.
I got this recipe from Rachael Ray's Look + Cook which has a tremendous amount of photos of the recipes and even some step-by-step photos. I think I might be on a Rachael Ray kick for a little while.
2 T olive oil (I use vegetable)
3-4 celery stalks, chopped
1 onion, chopped
1 carrot, peeled and chopped
2 garlic, finely chopped
2 stems fresh rosemary (I equate a stem as a tsp of dry, usually)
1 bay leaf
3 T tomato paste
1 15 oz can cannellini, drained and rinsed
1 15 oz can chick peas, drained and rinsed
3 C (24 oz) chicken stock (or broth)
3 C water
1 C small pasta (Ditalini)
1/4 lb. fresh green beans, trimmed and cut into thirds
zest and juice of 1 lemon (or 1-2 T of lemon juice)
handful of fresh parsley, chopped
grated Pecorino Romano cheese (I used good ol' Parmesan)
Heat oil in soup pot over medium-high heat. Add celery, onions, carrot, garlic, rosemary, bay leaf, salt and pepper and saute 7-8 minutes or until veggies are soft. Stir in tomato paste, cannillini and chick peas and cook for 1 minute. Add chicken stock and water, cover and bring to a boil. Add pasta and simmer for 5 minutes. Add green beans and simmer for 4 more minutes. Turn off heat and add lemon zest and juice, and parsley. Season to taste.
Hope you enjoy!