Name: Hearty Greek Pasta Fasolada with Tomato-Herb White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 8 oz (225g) small pasta (like ditalini or elbow macaroni); 2 tbsp olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 2 medium carrots, diced; 1 celery stalk, diced; 1 (15 oz) can cannellini or navy beans, drained and rinsed; 1 (14 oz) can diced tomatoes; 3 cups vegetable broth; 1 tsp dried oregano; 1 bay leaf; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup fresh parsley, chopped; 1/2 cup feta cheese, crumbled; Lemon wedges, for serving (optional)

From craving to table

Instructions

1
Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2
Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-6 minutes until softened.
3
Stir in the beans, diced tomatoes (with juices), vegetable broth, oregano, bay leaf, salt, and pepper.
4
Bring to a simmer and cook for 15-18 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
5
Remove and discard the bay leaf. Add the cooked pasta to the saucepan and toss to combine. Adjust seasoning to taste.
6
Remove from heat and stir in chopped parsley. Serve in bowls topped with crumbled feta and a squeeze of lemon, if desired.

Hearty Greek Pasta Fasolada with Tomato-Herb White Beans

Instructions

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