Meatless Monday – pasta fagioli recipe

Meatless Monday fell upon me again and I thought I’d try my hand at making this recipe. Be forewarned if you wanna do this recipe – this isn’t traditional pasta fagioli – I didn’t want to soak beans over night and I just wanted to run to the local Jewel’s to get the ingredients so I had to add/substitute – still it came out kinda great, even if I do say so myself.

Ingredients:
1 can of cannellini beans
1/2 box of dried pasta of your choice – I like elbows in this recipe – if you use longer pasta like spaghetti or fettuccini, you’ll need to break them up
1 large carrot – half minced the other half sliced in thin orange coins
1/2 large onion minced
2 cloves of garlic minced
2 ribs of celery minced
2 cups of fresh green beans trimmed and chopped on the bias
the leaves of the celery chopped
a handful of basil chopped
2 cups of canned tomato sauce
1/2 cup of white wine
2 cups of assorted greens – I used turnip and mustard greens
4 cups of vegetable broth
dried red pepper flakes
hot chili sauce
salt and pepper

Heat oil in a pan over medium-high heat and drop in the red pepper flakes (as much as you’d like) an da grinding of pepper and let the oil get hot, until it just starts to smoke. Drop in the minced carrot, garlic, onion and celery and stir constantly while you cook. raise the heat to high and let a fond form on the bottom of the pan. Lower the heat back to medium-high and continue cooking for about 8-12 minutes until the vegetables are browned and softened. Pour in 1/2 cup of the broth and scrape the bottom of the pan for the bits. Put in the chili sauce and the green beans and let it come to a rolling boil. Drop in the tomato sauce, wine and the green beans and add 2 cups of the broth and mix. Wait until it comes to a rolling boil, and pour in the pasta and stir continuously as you cook. Make sure you stir so that the pasta doesn’t stick to the bottom of the pan. Cooking for about 7-10 minutes until the pasta is done to your liking. Drop in the beans and their juice and stir carefully so that the beans don’t break. Pour the rest of the broth and let it boil until it starts to reduce. Lower the heat to medium and let it simmer. Drop in the greens and cover and simmer for about 10-15 minutes.

Once it’s ready, serve with a sprinkling of parmesean cheese and fresh olive oil as well as a griding of black pepper. Oh and enjoy.

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