Pasta e fagioli

Bridget made some pasta e fagioli (aka “pasta fazool”) one night last week. The recipe came out of a 5-ingredient-recipe cookbook, so it was exceedingly simple: a can of cannelini beans, a can of tomato sauce, some ditalini pasta, garlic and onion. Probably not super authentic, but great for a weeknight meal. It’s a little less soupy than traditional pasta e fagioli, more like the American “pasta fazool”.style. We liked it a lot, but agreed that it could stand to be doctored up or made with a slightly less simple recipe. And it definitely needed more cannelini beans. It also held over pretty well as a leftover for lunch a couple of times, since it made more than we could eat in one sitting.