Thursday, October 29, 2015


In searching for good recipes for the fall, I found this one that has been in my files for a number of years.

This is an adapted recipe for pasta e fagioli.

1 Tablespoon olive oil
minced garlic, according to taste
1 can cannellini beans, drained and rinsed
3 cups vegetable broth (chicken broth may be used if not vegetarian)
1 3/4 cups ditalini pasta (or other small pasta)
1 Tablespoon dried basil
red pepper flakes, as desired
salt and pepper, as needed

Saute garlic in olive oil for two or three minutes.  Add beans and vegetable broth.  Bring to a boil.  Add seasonings and pasta.  Bring to boil, then reduce heat, and simmer until pasta is tender, about 10 minutes.  Garnish with shredded Paremsan cheese and fresh basil.

Join me in a bowl!


  1. Those simple recipes are just the best ones sometimes, Nellie! Hope you have a great day! xo Diana

  2. Yummmm! Sure wish I could be there to have a dish with you! I'd even bring my own bowl and fork! :-) Love you, Sister!

  3. It looks simple and yummy. Sometime simple is the best.

  4. It looks wonderful for a cold day.

  5. You know, considering that I'm half Italian, this is something I never think to make; and my (Polish) mother used to make it often. I just don't think of it. A nice, warming fall meal possibility!