Tuscan-Style Pasta e Fagioli
Lia has a love for foods from various cultures and enjoys travel, writing, and learning about new cuisines.
- Servings 6
Ingredients
- 30 ml (2 tablespoons) extra-virgin olive oil
- 2 medium carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 425 grams (15 ounce) canned Great Northern beans
- 425 grams (15 ounces) canned kidney beans
- 907 grams (32 ounce) chicken broth
- 3 leaves Swiss chard, including stems, chopped
- Salt and freshly ground black pepper
- 237 ml (1 cup) spaghetti, snapped into 2.5 cm (1-inch) pieces
Preparation
1. Heat oil in a large, deep pot over medium heat. Add carrots, onion, and celery, and sauté until slightly softened, about 5 minutes. Add garlic and cook for 1 minute.
2. Add beans, chicken broth, and Swiss chard, and bring to a boil. Season with salt and pepper to taste.
3. Add the spaghetti and cook according to package instructions for al dente.
Lia Windt
Lia Windt graduated from the University of New Hampshire in 2016 with a Bachelor’s in Communication with Business Applications and Media Practices. She has a love for foods from various cultures, no matter how different they may be — in fact, the more unconventional the better. When she saw the opportunity to combine writing and food in an internship at The Cook’s Cook, she took it up immediately. She later worked for a tilapia producer, expanding her understanding of the food production chain and giving her a heightened appreciation for how her favorite dishes end up on her table.
Photo credit: Eva Baughman
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