Ingredients

4 c. water

1 1/2 tsp. Salt (divided) 

1 1/2 c. pasta (penne, shells, any variety that isn’t long/stringy)

2 cans great northern or cannellini beans

3 tbsp. olive oil

1 onion, diced

1 carrot, diced 

1 red bell pepper, diced 

3 cloves garlic, minced

2 tsp. fresh (or dried) basil, chopped

1 tsp. dried oregano

1/2 tsp. pepper

1 1/2 tbsp. paprika

1 8oz. can of tomato sauce 

1 14.5 oz. can of diced tomatoes

Add On’s: Nutritional yeast or parmesan, or substitute gluten-free pasta

Directions

1. Prep your vegetables
2. In a large pot, cook pasta in water with 1 teaspoon of salt 
3. Drain and rinse the beans in a colander. 
4. Turn off the heat, drain almost all of the water, saving ¼ to ⅓ cup of the pasta water, then add the beans. Cover & set aside. 
5. In a skillet, add the olive oil and saute the diced onions, pepper, carrot, minced garlic, basil, oregano, remaining salt, and pepper for 3 to 5 minutes until the vegetables soften. 
6. Add the vegetables and spices to the beans and pasta and set to low heat. 
7. Drain and rinse the diced tomatoes in a colander. 
8. Add the paprika, diced tomatoes, and tomato sauce and stir until well combined and evenly heated. You may add more water if you prefer a thinner soup, or heat in the pot longer to cook off some of the moisture if it is too liquidy. 
9. Serve hot and enjoy! Pair with a side of garlic bread, green salad, or a medium-bodied red wine

This pasta fagioli, or Italian pasta with beans, is a delicious high-protein recipe that has been modified for veggie-lovers but can be enjoyed by even the pickiest of eaters. The combination of pasta and beans is a great source of fiber and protein, and if needed, you can use gluten-free pasta as a substitute. And if your cupboards or refrigerator selections are looking slim, you can make this dish simply with pasta, tomato sauce, onion, beans, and seasonings, but you can go big with the added vegetables if you have them on-hand.