As the weather begins to get a chill on, thoughts of rustic, comfort food are the first to come to mind. To mine at least. I also couldn’t think of a better way to warm up and still enjoy what remains of the farmer’s markets in our area.
Pasta and beans are a classic Italian peasant dish and for good reason. Thick and satisfying, this vegetable based pasta and bean stew uses up what you have on hand and is substantial enough to feed a crowd. Served up with a freshly baked, herbed focaccia, will make welcoming Autumn a little bit easier.
PASTA E FAGIOLI
1 Tablespoon Olive Oil
1 Onion, minced
2 Cloves Garlic, minced
2 Carrots, roughly chopped
1 Stalk Celery, finely diced
6 Cups Vegetable Stock or Water
1 15oz Can Mixed Beans, drained & rinsed
3 tomatoes, cored, peeled & chopped
1/2 Red Bell Pepper, finely diced
1 Cob Corn, shucked
2 Tablespoons Tomato Paste
1 Sprig Rosemary, stalk removed & finely chopped
1 Teaspoon Salt
Crack of Black Pepper
1 Cup Pasta, Canneroni or Tubetti
Handful of Baby Spinach
Heat the oil in a large stock pot.
Finely dice the onion, celery and carrots; sauté in the oil.
Once they begin to soften, about 5 minutes, add the garlic, beans and rosemary.
Cover with the stock and bring to a simmer.
Add the diced tomatoes and continue to simmer for about 10 minutes.
Finely dice the pepper and remove the corn from the cob with a sharp knife.
Add the pepper, corn and pasta to the soup.
Cook until pasta is al dente, 10 – 12 minutes.
Finish by adding the spinach and season with the salt and pepper to taste.
Find this and other great pasta recipes in Ruth’s weekly Presto Pasta round up.