This is a super simple and quick meal that tastes great. It has a nice tomato flavor and I'm sure using fresh tomatoes, not canned, would really amp it up. Really, you can't go wrong with this dish as long as you like tomatoes, pasta, and beans.
You can use any type of bean you like but we really like to use romano beans because they're so creamy. And it feels like we're adding even more of an Italian flair to the dish.
Eat it a bowl or a cup, either way it'll taste great!Pasta e Fagioli
Ingredients1 onion, diced4 cloves garlic1 stalk celery 1 carrot, peeled and diced2 tsp dried oregano1/2 tsp chili flakes28 ounce can diced tomatoes1/4 cup dry white winecracked black pepper1 tsp salt1 cup baby shell pasta15 ounce can romano beans, drained and rinsed
DirectionsHeat olive oil in a large soup pot over medium heat. Add olive oil and onion, cook until translucent. Add garlic, celery, carrots, oregano, and chili flakes. Cook for 5 mins. De-glaze with wine then add the tomatoes, pepper, and salt. Use a potato masher or the like and mash the veggies making sure to break down the tomatoes. Bring to a boil then add your pasta, alternately you could boil the pasta separately then add it to the veggies. Finally, add the beans. Stir it about until the beans are heated through.
