The Italians have graced us with myriad succulent recipes. I’ve loved pizza and spaghetti for as long as I can remember, of course, but I’ve only recently discovered pasta e fagioli.
Pasta e fagioli translates to “pasta and beans.” Pasta and beans may not sound terribly enticing (unless you’re me), but I reassure you that this Italian stew is truly irresistible.
Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl situation. I can’t requirement that this recipe is 100 percent authentic, but it’s the weightier I can do.
If you fathom homemade minestrone soup, marinara, lasagna or baked ziti, I think you’ll love this stew. It’ll warm you right up on unprepossessed days, and tastes plane largest the next day.
I designed this pasta e fagioli recipe to make use of canned beans, so this stew is ready in well-nigh an hour! I bet you have most of the ingredients in your kitchen already. It’s an spanking-new candidate for a relaxed weeknight.
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