Pasta e Fagioli
Folks with Italian heritage are probably familiar with Pasta e Fagioli. It’s a staple in many Italian homes. Its name means pasta and beans which are the main ingredients. Most recipes are likely accidentally vegetarian or vegan!
I didn’t grow up with it and feel like I missed out! This recipe comes together quickly, is made entirely of pantry items, is inexpensive and filling. It’s a great candidate for serving to non-vegans as the flavors and ingredients are familiar.
Pasta e Fagioli turned out to be a perfect staple for our RV travels in Alaska. It was essential to gather some recipes that we could make from pantry items since we wouldn’t always be near grocery stores. The frozen greens I added aren’t traditional, but salad fixings don’t last very long here, and we don’t have room in the RV fridge to store that many anyway.
Quick and Easy to Make
The reasons Pasta e Fagioli is perfect for our tiny RV kitchen also make it ideal for new cooks, people on a budget, and folks that are short on time. Leftovers are fantastic, and you could even use this dish for weekly meal prep.
We use a whole grain or bean based pasta and canned goods with no added salt, when possible. Same with the vegetable stock. When every layer of your meal contains salt it can really add up! You’ll end up taking in much less sodium if you salt at the table if needed.
About the Author
vegan. digital nomad. cycling. scuba. intj. former vegan bakery owner.