beans, beans the magical fruit...

Yet another recipe…only because it was so delicious! And $2 a serving! Can’t beat that eh? Again, I found it in an old Woman’s Day magazine issue on budget friendly meals. I think I might be getting a new magazine subscription, especially since it has given me some awesome dinner ideas! It was so good that there wasn’t enough left to take a picture of…sorry gals. It was bowl licking good…sadly I’m not kidding!

Pasta e Fagioli

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 teaspoon dried rosemary (I used herbs de’provence instead)
2 carrots, chopped
4 cups low sodium chicken broth
1 14.5-ounce can Italian style diced tomatoes
1 ½ cups small bow tie pasta
2 15-ounce cans white cannellini beans, drained and rinsed
¼ cup grated parmesan cheese

Heat the oil in a large pot over medium-high heat. Add onion, garlic, rosemary and carrots; cook 5 minutes, stirring occasional, until vegetables are soften. Add the broth and tomatoes; bring to a boil. Stir in pasta and cook 8 minutes, or until al dente. Add the beans; cook 2 minutes, or until pasta is done. Ladle into bowls; top with cheese.
This was a super yummy dinner and I love how easy it was on the wallet. I had always wanted to try Pasta e Fagioli but was kind of weirded out by putting beans with my pasta. I am kicking myself thoroughly for waiting so long to try it. This will go on my list of “staple dinners”. The beans in it taste good…not too beany and they kind of brake down and become sort of a sauce for the pasta. It is a perfect comfort food! And great for those cold nights when all you want to do is sit on the couch with a blanket and snuggle with the kiddos!