A fast, easy, warm, comforting meal that is easy on the wallet. Bon appétit!
|Pasta Fagioli with homemade garlic croutons|
cook time: approx 30 minutes. Serves 4
¼ of a yellow onion, chopped
3 cloves garlic, minced
2 yukon gold potatoes, chopped ½" cubes
3 tbsp red wine
1 tsp parsley
1 tsp oregano
½ tsp fennel seed
½ tsp paprika
½ tsp black pepper
¼ tsp cayenne pepper
½ tsp red pepper flakes
28 oz can of crushed tomatoes
2 cups water
15 oz can chick peas or great northern beans
½ lb orzo, ditalini pasta, or elbows
1 bay leaf
1/2 cup fresh baby spinach
salt to taste
2 tbsp olive oil
In a large pot over medium heat, add oil. Sauté onion, garlic, and potatoes 5 min. Add wine. Stir in parsley, oregano, fennel seed, paprika, pepper, cayenne, red pepper. Continue to sauté until wine is mostly absorbed/ evaporated, about 5 more minutes. Add crushed tomatoes, water, and bay leaf. Turn heat to low and simmer, uncovered. While that simmers, pour half of the can of chick peas into a bowl or food processor. Mash with a fork or process, until puréed. Add this purée and the other half of the chick peas with their juice into the pot. Add pasta. Simmer, stirring often, until pasta and potatoes are tender. Remove from heat and stir in spinach until it wilts. Serve hot.
*Indulge by adding veggie italian sausage crumbles
2 slices of thick cut bread
1-2 tbsp olive oil
¼ tsp garlic powder
salt & pepper
Let slices of bread dry out on a paper towel for about a ½ hour (or use day old bread, bread going stale). Cut bread into 1inch squares.
Drizzle each square with olive oil, and sprinkle garlic powder, salt, and pepper.
Toast in oven or toaster oven, turning once until crispy and golden brown. You can also opt to pan fry them over med-high heat until crispy and golden brown.
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