Pasta Fazool - Italian Pasta and Beans

Pasta Fazool (also known as pasta fagioli or pasta fajioli) is Italian for “pasta and beans.” This is the soul food of my (Jo's) family. Like Minestrone Soup, it’s part of the Italian culinary genre known as cucina povera (literally "poor kitchen"). My mother, grandmothers and great grandmothers have made this nutritious, delicious and inexpensive meal for their families for countless generations. And now I make it for my daughter and share it with you.

In addition to being so yummy, easy to make and inexpensive it’s also a great detox meal. Low fat and full of protein, this meal is especially good for those of you taking a break from meat and dairy during your detox. The high quality protein in these beans will help replace the protein you are used to getting from animal products. At the same time, the high quality dietary fiber in these beans will help clear your arteries of the cholesterol left behind by those same animal products.

This recipe is traditionally vegan (although my grandmother and father used to smother it in parmesan cheese…not recommended!) And with a slight variation to the original recipe it is also gluten-free. Make pasta fazool with Tinkyada rice pasta for a delicious gluten-free meal.

Ingredients:

(use organic whenever possible)

olive oil

2 cloves of garlic

1 medium red onion

2 stalks of celery

1 can kidney beans (or 1 1/2 cups cooked kidney beans)

1 can diced tomatoes (or 1 1/2 cups fresh diced tomatoes)

fresh or dried basil to taste

sea salt & pepper to taste

Directions:

1. Cook the pasta according to package instructions.
2. Chop onions, garlic and celery.
3. Sauté in olive oil until onions are translucent.
4. If using canned, rinse and drain the beans (until bubbles go away).
5. Add beans and tomatoes to onions, garlic and celery. Let simmer for 10-15 minutes.
6. Serve over pasta.

Serves 4-6