Pasta e Faglioli

Submitted by Michelle Maggs

I learned this from a nice Italian neighbor of mine when I lived in Scotia, NY. I made it often as a last-minute dinner as it has ingredients commonly kept in my pantry and refrigerator. All I needed to add was a crusty loaf of Italian bread to make it a great (and cheap) winter meal.

Ingredients

2-3 stalks of celery, chopped
1-2 large onions, chopped
Olive oil
4-5 cloves of garlic, minced
Oregano
Carrots, chopped
1 tomato, chopped
1/2 lb. of macaroni or small shells
2 large cans of cannelini beans

Directions

1. Cook macaroni to al dente, reserving about 1/2 of the water when you drain and set aside separately

2. Sauté in a small amount of olive oil the onions, celery, garlic, and carrots

3. Add beans (including juice from the cans) and stir into veggie mix

4. Add tomato, salt and pepper, and oregano, and stir

5. Add just enough macaroni water to make it “soupy”

6. Simmer for 30 minutes, adding water if necessary

7. Add macaroni and water, adjust seasoning to taste as needed

8. Heat through and serve

Have you made this recipe? Share your tips, tricks, and stories in the comments below!