Quick and Easy Pasta Fagioli

Traditional Pasta Fagioli is made with a pork product such as pancetta, ham or pigs’ feet(old-time Italian) but growing up my mother always made meatless Pasta Fagioli on Fridays. I have fond memories of eating Pasta Fagioli on crisp fall nights before rushing off to a Friday night football game. Over the years I have added my own touches to my mother’s Pasta Fagioli to make it an easy totally vegetarian meal.

Pasta Fagioli

1 cup chopped shallots

3 cloves garlic, crushed

2 tablespoon olive oil

3/4 cup dry white wine

2 (16 oz) cans vegetarian baked beans, Bushes

1 can (8 oz) no salt Tomato Sauce Hunts

1 can (15.5 oz) Garbanzo beans, rinsed and drained, Goya

1 can (14 oz) vegetable broth

1/4 teaspoon crushed red pepper

1 cup dried ditali pasta

1/4 cup snipped fresh basil or 1 tablespoon dried basil

1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano

1. In large pot cook shallots, garlic and olive over medium heat for about 5 minutes, stirring occasionally.

2. Sir in wine, baked beans, garbanzo beans, vegetable broth, and crushed red pepper. Bring to a boil: reduce heat. Simmer, covered for 20 minutes.

3. Cook, pasta al dente(firm but not hard), drain. Stir cooked pasta, basil, oregano into bean mixture. Simmer for 5 more minutes. Make 4-6 servings.  Serve with fresh grated Parmesan cheese on top.






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