Skillet Pasta e Fagioli

This is a quick way to create a classic Italian dish for any weeknight dinner. I love that modern convenience doesn’t have to ruin tradition, but can make it more accessible. Heart healthy cannellini beans make this the perfect soup.

Makes 4-5 servings

Ingredient List:

• Extra virgin olive oil
• 2 cloves fresh garlic, peeled, left whole
• ½ red onion, diced
• Sea salt
• Crushed red chili flakes
• 1 stalk celery, diced
• 1 medium carrot diced
• 1 cup canned, diced or crushed tomatoes
• 1 cup cooked (or canned) cannellini beans
• 4 cups spring or filtered water
• 1 cup uncooked tiny pasta, elbows, shells, etc
• 2 tablespoons white miso
• 2-3 stalks basil, leaves removed, shredded

Step By Step Instructions:

Place 2 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and hot spice and sauté for 1-2 minutes. Add celery, a pinch of salt and sauté until coated with oil. Add carrot, a pinch of salt and sauté until coated with oil. Stir in tomatoes, beans and water. Cover and bring to a boil. Reduce heat to low and cook until vegetables are tender, about 20 minutes.

While the soup cooks, bring a small pot of salted water to the boil and cook pasta al dente, about 6-7 minutes. Drain well but do not rinse.

When the soup is done, remove a small amount of broth and dissolve miso. Stir back into soup with cooked pasta. This will be quite thick. Serve garnished with fresh basil and a drizzle of olive oil.