This recipe is an old Italian family favorite from my childhood to my adulthood! It doesn’t matter what time of year I eat this; it always brings back wonderful memories.
Pasta Fagioli
Ingredients:
- 1 pd of dried Cannellini Beans or Great Northern soaked overnight. Make sure water is at least 4-6 inches above the beans.
- 1 carrot, diced
- 1 large onion, diced
- 6 stalks of celery, diced
- 4-6 cloves of garlic, minced
- 1/4 cup fresh parsley, chopped
- 4 vegetable cubes or other vegetable powders
- 3 bay leaves
- 1 TBSP Herbamare or Salt & Pepper to taste
- 1/8 Tsp of hot pepper flakes (optional)
- 7 cups of water
Directions:
Instant Pot Version
Placed soaked beans and all ingredients except the pasta into the Instant Pot and cook on Manual for 7-9 minutes with natural release. Cook pasta separately when the bean fagioli is done and enjoy!
Crock Pot Directions
Place drained beans into the crock pot
Add 10 Cups of Water
4 Knorr vegetable cubes or other vegetable bouillon
3 bay leaves (remove before serving)
1 TBSP Herbamare or salt and pepper to taste
1/8 tsp Cayenne
Cook on low for 10-12 hours, or can cook overnight and taste to make sure beans are tender.
In the meantime, Cook 1/2 pound of ditalini pasta until Ala Dente or firm. Drain half the water, then add 2-3 cups of the Crock Pot Fagioli mixture to the pasta and bring to a boil. Then you are ready to eat this delicious dish. Feel free to add red sauce to this recipe, and you can reduce your liquid to however much red sauce you used.
Save the leftover Fagioli bean mixture for another meal. You can freeze it or it will stay in the fridge for 1 week.
Debbie Waddell, LAc, Dipl.Ac
Plant Based Whole Foods Group
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