This is a budget-friendly and quick and easy meal that takes just about 30 minutes to prepare (mostly unattended!). It's a great comfort dish that is perfect for a cold, rainy fall or winter's night, and also great to pack for lunch. It's a light dish, yet deeply satisfying as well, full of pasta, beans, and tomatoes. Feel free to make modifications- you could make it vegetarian by omitting the bacon, and adding fresh tomatoes, fire-roasted tomatoes, or spinach! The possibilities are endless.
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jin- gone (eng subbed version)
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2 slices bacon
1 clove garlic
1 stalk celery
1 can (14-16 oz) chicken broth
1 can (16 oz) cannelini beans, rinsed and drained
1 can (16 oz) whole tomatoes, drained
1/2 teaspoon oregano (fresh or dry)
1/2 cup dittalini, macaroni, or elbow pasta
2 Tablespoons fresh parsley, minced
prep time: 10 min
cook time: 25 min
adapted from Julie at food52
1. Prepare all of the ingredients. Chop the bacon, onion, celery, and tomatoes. Mince the garlic and parmesan.
2. In a medium to large saucepan, cook the bacon pieces on medium heat until they are crisp. Stir occasionally.
3. Add the onions and garlic and cook until the onions are soft. Add the celery and the broth, and simmer for 5 minutes, covered.
4. Mash 1/3 of the beans in a bowl.
5. Add the mashed beans, the rest of the beans, tomatoes, and oregano to the broth mixture. Add the pasta and simmer, covered, for 15 minutes or until the pasta is cooked al dente.
6. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
7. Stir in the parsley and sprinkle with parmesan. Great served with some italian bread charred on the grill!