Pasta e fagioli
Pasta and macaroni
Italian cuisine
This is my go to recipe to bring to friends when they've recently had a baby or are going through the kind of thing where you bring food. It's hearty, freezes beautifully, can be made with pantry ingriedents I always have on hand and one pot can feed 8 or more people on less than $20. I even stocked our freezer with it in anticipation of our little one's arrival and am so glad I did. This dish easily adapts for vegetarians and vegans by omitting the bacon and parmigiano rind. I've made the vegan version and it was so good that I'll happily make it that way whenever I don't have the bacon and parmigiano rind in hand. <br /> <br /> This dish is my own take on the humble Italian dish I lived off of when I studied in Florence in college. I prefer a thicker version ove the more soupy varieties, but it can easily work either way, buy either not pureeing any of the beans or adding more stock.
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