Feeling inspired to make dinner during the winter can be close to impossible at times. If your commute is like mine, you leave when it is dark outside and return in the dark. Long, slow commutes (occasionally) in the snow leave you tired and in need of a quick dinner. But I’ve got you covered with this pasta e fagioli recipe. This is a balanced and filling one pot meal – the perfect combination for a winter’s night. There is nothing trendy about this dish, no kale, ancient grains or sriracha, just everyday ingredients that blend together into something pretty fantastic. Oh yeah, and it is a one pot dinner. You’re welcome.
I rarely get to watch Food Network anymore, but I remember one of the hosts talking about how you should save your parmesan cheese rinds. Giada? Rachael Ray? I can’t remember. But it is true – those used up parmesan rinds add flavor and texture to this dish. Throw them in the freezer until they are ready to use, and even a small chunk will turn your dish into something really special. The addition of fresh parsley at the end also helps by adding a freshness to the dish. So don’t just think of parsley as a garnish because it is an essential part of this dish.
I don’t believe in hiding vegetables for kids, but Z is starting to get pickier about what she eats now. Soup is somehow magical, and she will eat any type that is placed in front of her. And while this is not really a soup recipe, I will frequently thin it out with additional beef broth just for Z. This is also a great way to use up any bits of extra veggies in the fridge. Leftover shredded cabbage? Add it. A couple leaves of kale? Slice into ribbons and throw in the pot. Even frozen veggies work if you defrost them first. This recipe makes 6+ servings, but you can easily extend it with extra veggies and broth.
|One Pot Pasta e Fagioli|| |
- 2 tablespoons olive oil
- 1 lb lean ground beef
- 2 carrots quartered the long way and sliced thin
- 2 stalks of celery quartered the long way and sliced thin
- 1 medium onion, diced small
- 2 cloves of garlic, pressed
- 1 ½ tablespoons of Italian seasoning
- 1 16 oz can diced tomatoes
- 1 16 oz can cannellini beans, rinsed and drained
- 1 32 oz box low sodium beef broth
- 1 cup of water
- Parmesan rind, at least an inch
- 1 medium zucchini, diced small
- 2 cups of small pasta (macaroni, mini farfalle, etc.)
- A handful of parsley, chopped
- Grated parmesan for serving
- Heat up olive oil in a large pot.
- Add onions and sauté until they begin to soften.
- Add ground beef and sauté until it is mostly brown.
- Add carrots and celery and sauté for about 5 minutes.
- Add Italian seasoning, tomatoes, cannellini beans, beef broth, water and parmesan rind.
- Bring to a boil and simmer for about 10 minutes.
- Add pasta and zucchini and bring pot back up to a boil.
- Cook pasta as directed on the package.
- Thin with additional beef broth if needed.
- Top each serving with parsley and grated parmesan.