Quick-Fix Pasta e Fagioli

Bart made this for dinner recently—and it was a huge hit! Joshua actually went back for thirds (that is unheard of!). Alyssa and Joshua both requested that we pack the leftovers in their lunch. This reminds me of the “Cowgirl Delight” we had while growing up—except it has beans and fresh herbs added.

Recipe from Robin Rescues Dinner by Robin Miller.

8 ounces small shell-shaped pasta
2 teaspoons olive oil
½ cup chopped onion
8 ounces ground beef
1 teaspoon dried oregano
1 (15-ounce) can white beans, rinsed and drained
1 (15-ounce) can pink beans, rinsed and drained
2 cups reduced-sodium beef broth
1 (8-ounce) can tomato sauce (Note: Bart used a 15-ounce can and just simmered it a little longer)
1 to 2 teaspoons hot sauce, to taste
2 tablespoons chopped fresh basil (don’t skip this—it adds a great fresh flavor)
Salt and freshly ground black pepper
¼ cup grated Parmesan cheese

Cook the pasta according to package directions. Drain and set aside.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook for 3 minutes, or until soft. Add the beef and cook for 3 to 5 minutes, until browned, breaking up the meat as it cooks. Add the oregano and cook for 1 minute, or until the oregano is fragrant. Add both types of beans, the broth, tomato sauce, and hot sauce and bring to a simmer. Simmer for 5 minutes.

Stir in the pasta and cook for 2 minutes to heat through. Remove from the heat and stir in the basil. Season to taste with salt and pepper.

Ladle the mixture into bowls and top with Parmesan cheese.

Serves 4 to 6.