I had planned to make a veggie version of a Pasta E Fagioli recipe the other day, but after a long afternoon of errands and house-hunting, I found it to be just a tad too fussy for my mood. It called for pureeing a portion of the beans and broth and a couple of other steps that weren’t meshing with the hungry lions that were pacing the kitchen.
The ingredients for this version are easy enough to keep stashed in the pantry and it comes together in the time that it takes to cook your pasta. I happened to have spinach in the house from an earlier CSA pickup, so I tossed that in as well for a bit of green.
Pantry Pasta & Beans
½ lb of small shaped pasta (shells or elbows would work just as well)
2 tablespoons olive oil
½ onion, chopped fine
1 teaspoon dried oregano
1 can whole or crushed tomatoes
1 can of red beans*, rinsed
handful of fresh chopped spinach (optional)
salt and pepper to taste
- Cook pasta according to package directions.
- Heat olive oil in large skillet. Add onions, oregano and a bit of pepper. Cook for a few minutes until onions begin to soften.
- Pour tomatoes and beans into onion mixture and cook for a few more minutes. Be sure to break apart your tomatoes as much as possible if you are working with whole tomatoes.
- Add salt and pepper to taste.
- Add about ¼ cup of pasta water and continue cooking over low heat until your pasta is al dente.
- Add pasta and spinach and toss until well mixed.
* Note: I made with this with red beans because it is what I had available. Cannelini beans and/or navy beans would work really well, too.