Pasta e fagiole

Fall is one of our favorite seasons, and packed full of LOTS of things to do! Our September was filled with family birthdays, appointments, and easing (or slamming face-first) back into work. This past month we struggled to keep up with everything we had to do, including getting laundry done with a broken washing machine and meal-prepping with these busy weekends. There were a few nights of take-out, and a few days of leftover take-out. There were a few happy hours that turned into dinner. And there were a bunch of nights filled with quesadillas (mine using Violife cheese and corn tortillas) and ham sandwiches.

As we ease into the beginning of October, we are definitely more focused on meal-prepping and activities that fill our souls and ease our minds. This weekend we spent time with family playing Dungeons and Dragons and then had a super-relaxing day apple picking with family and friends. We got our fill of beautiful and happy sunflowers, picked up some (somewhat-local) honey, and picked out some fun jams. We could not have asked for a more incredible Fall day. Did I mention the weather was perfect? Sunny, a slight breeze, and cool enough for long pants and boots in high grass. Apple picking was a blast, and we finally made it to the orchard early enough to have our pick of apples. The past few years we went a little bit later and had less apples to choose from. Anyway, I digress.

After our fun and relaxing day apple picking, we headed over to the grocery store and decided to make Pasta e Fagiole. This is something that I started making just over the past few years. It’s evolved with time and finally has reached possible perfection. It sticks to your bones, warms your belly on these nights where it’s getting cooler, and is packed with veggies. Although, it’s definitely not vegetarian or vegan (sorry). I feel like Pasta e Fagiole is something that my family talked a lot about and would order when we went out to restaurants, but we didn’t make it a lot. I know my Nonna sometimes made it, but I’ll definitely be including this more in my Fall/Winter lineup. It was ridiculously easy, and most of the time just sat on the stove simmering. It’s definitely a must-do and quickly becoming a household staple.

In this recipe, I included 1 anchovy for a little bit more depth of flavor. A lot of people are afraid of anchovies but I’ve been experimenting with them and in this recipe you do not taste it. It just melts into the soup and adds flavor. Try it- I promise it will be delicious! Unless you don’t have anchovies, and don’t feel like buying them (it’ll be fine). Do note that when you store this in the refrigerator it will thicken. The pasta will absorb more of the liquid.

I’d love to hear your feedback if you try it out! Enjoy!

Pasta e Fagiole

Prep time: 10 minutes       Cook time: 45 minutes          Servings: approximately 8

Ingredients

• 2 ounces of diced pancetta
• 1 medium sweet onion, diced small
• 5 cloves of garlic, peeled and chopped small
• 1 large carrot, peeled and diced into small pieces
• 1 large celery rib, chopped small
• 3 14 oz cans of cannellini beans (with liquid)
• 1 14-oz can of diced tomatoes
• 1 cup of water
• 1 cup of chicken broth (8 oz)
• 1 anchovy filet, packed in oil (optional)
• crushed red pepper flakes, to taste
• salt and black pepper, to taste
• 1 cup chopped parsley
• 4 tablespoons of olive oil
• 1 package of elbow pasta (I used Bionaturae’s gluten free elbow pasta) or ditalini pasta (if not gluten-free)
• 1/2 cup grated vegan parmesan cheese (I used Violife America’s Parmesan cheese)

Recipe:

1. In a large pot, heat olive oil over medium heat. Add diced sweet onion and garlic, and sauté until onions become translucent. Add carrots and celery, and sauté for 3-4 minutes. Add pancetta and sauté for 2 more minutes.
2. Add 3 cans of cannellini beans (not drained) into the pot. Add can of diced tomatoes (also not drained), chicken broth, and water. Stir. Add salt and black pepper, to taste. Bring to a boil, and then lower to simmer.
3. When brought to a simmer, add crushed pepper and 1 anchovy (optional) for a kick and a little more depth of flavor. Continue to simmer for another 15-20 minutes.
4. Boil pasta and cook. Drain and add to large pot with soup. Add parsley, vegan parmesan, and stir.
5. Serve and enjoy!