Pasta e Fagioli

Ingredients

• Penne Pasta

  250 g

  $0.60

• Canned Cannellini Beans

  1 tin

  $0.90

• Olive oil

  2 tbsp

  $0.20

• Onions

  1 medium

  $0.22

• Garlic

  2 cloves

  $0.08

• Celery

  2 stalks

  $0.30

• Tomato paste

  2 tbsp

  $0.14

• Prepared Vegetable Broth

  800 ml

  $1.44

• Dried Rosemary

  1 tsp

  $0.06

• Parmesan Cheese (Parmigiano-Reggiano)

  40 g

  $0.96

• Salt

  0.5 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Heat olive oil in a heavy saucepan over medium heat; sauté diced onion and celery for 6 minutes until tender.

2. 2

   Add minced garlic and dried rosemary, cooking for 1 minute until aromatic.

3. 3

   Stir in tomato paste, then add vegetable broth and half of the rinsed cannellini beans.

4. 4

   Mash the remaining beans coarsely with a fork and add to the pot to naturally thicken the broth.

5. 5

   Bring to a boil, stir in penne pasta, and simmer for 10 to 12 minutes until pasta is cooked through.

6. 6

   Season with salt, remove from heat, and stir in half the grated parmesan cheese.

7. 7

   Ladle into warm bowls and serve with the remaining grated parmesan on top.