The following recipe for Pasta and Beans (Pasta Fagioli) is from SurvivalBlog reader Callie B.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (or less, to taste)
- Salt (to taste)
- 1 (14.5-ounce) canned chicken broth (or equivalent volume of fresh or frozen broth)
- 2 medium tomatoes, peeled and chopped
- 1 (8 ounce) can tomato sauce
- ½ cup of a small dry pasta such as ditalini, ditali, acini di pepe, small shell pasta, tubettini, orzo, or the old favorite: small elbow macaroni.
- 1 (15-ounce) can cannellini beans, with liquid (or equivalent volume of rehydrated beans — soak overnight, and then change the water and soak another 3+ hours, to de-gas them)
Directions
- Rehydrate the dry beans (if used), the day before cooking.
- Heat the olive oil in a large saucepan over medium heat.
- Add onion, celery, garlic, parsley, Italian seasoning, pepper flakes, and salt; cook and stir until onion is translucent, about 5 minutes.
- Stir in chicken broth, tomato sauce, and tomatoes. Reduce the heat to low and simmer for 15 to 20 minutes.
- Add pasta and cook until tender, about 10 minutes.
- Stir in undrained beans and cook until they are heated through — about 4 minutes.
SERVING
Serve it hot.
Chef’s Notes
Callie Says: “Good side dishes for this are fresh-baked bread, veggies of your choice, or a garden salad”.
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