Pasta E Fagioli (Pasta with Bean Broth)

This recipes rocks and I made it up. Ok maybe not but I altered it and I'm sure it is even better than the original recipe. The original recipe is from 'Nonna's Italian Kitchen' by Bryanna Clark Grogan but I got it from the Vegan food website. For those of you who have the cookbook I would love to know what it's like I've never seen it in a bookstore in Melbourne to be able to flick through it. I love the look of Bryanna's recipes online but they always look too labour intensive for lazy me.

Anyway here is my slightly altered version. Next time I will double the recipe so that there is enough for leftovers for Mr T and I.

INGREDIENTS

• 1 carrot, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, crushed
• 2 x 480 g / 17 oz cans cannellini beans
• 1 1/5-2 cups of vegetarian stock
• 1 cup chopped sun dried tomatoes
• 2 T chopped fresh Italian parsley (don't even think about using inferior regular parsley)
• 1 t Italian dried herbs
• 450 g / 1 lb pasta, such as farfalle (bows), penne or ziti

METHOD

Put a large pot of salted water to boil for the pasta.

In a large non-stick or lightly oiled pot, steam-fry the carrot, celery and garlic in their juices for 3-4 minutes. Add the beans, broth, parsley, sun dried tomatoes and herbs. Cover and simmer over low heat for 10 minutes.

Meanwhile, cook the pasta in the boiling water until al dente. Drain the pasta and add to the pot with the vegetables. Taste for seasoning. Serve in bowls with a sprinkle of parsley and soy parmesan and crusty bread on the side.