Herby White Bean Pasta

I grew up in Michigan where winter is the dominant season. The warmth of Spring cannot be fully expected until late May or June. Such a climate demands meals that pack a punch, food that sticks-to-your-ribs. Beans–especially navy beans and Great Northern white beans–were the star of many a dish during my childhood. I remember coming home from college, my father’s bean soup simmering on the stove, and my mother at the door saying, “Come on in and have a cuppa bean.” My Irish-Italian husband lovingly calls my ancestral food bland, a plate of beige. This recipe is perfect for the fluctuating temps of early Spring, and it challenges the notion of beige food: a nod to my midwestern roots that packs lots of flavor and color to complement the white beans. It’s incredibly hearty and nourishing, and also very adaptable. I used gluten free pasta and plant based cheese, and it turned out delicious. It can also be easily made vegan by omitting the anchovies and bacon. Bonus points for ease–this meal can be thrown together in about 30 minutes, making for a great workday option.

By Cheri Greenfield

Ingredients

• Olive oil

• 2-3 shallots*, finely chopped

• 2 leeks*, sliced in ⅛” half moons

• 1-2 anchovies 

• Spices (I used Herbes de Provence, coriander, chili flakes, salt and pepper)

• 2-3 cloves garlic*, minced

• *½ to 1 cup white wine

• 2 cans Great Northern beans (or ~3 cups cooked white beans of your choice)

• 1 bunch parsley*, chopped

• ½ lemon, juice and rind (grated)

• Broth–chicken or vegetable*, about 1 cup

• 1 lb pasta of your choice*, cooked and strained (penne or fusilli work nicely)

• Bacon*, cooked to top

• Fresh grated Parmesan cheese

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

Start by sauteing the shallots and leeks in a little olive oil on medium heat. Add spices one at a time, toasting them for a few moments in the center of the pan before incorporating them into the leeks. Add the anchovies and cook until they dissolve into the mix. Add white wine and increase heat until the alcohol evaporates. Reduce heat and stir fresh garlic into the shallot/leek/anchovy mixture. Cook for a minute before adding the beans, adding a little water if necessary to keep it from burning. Incorporate the chopped parsley and lemon juice/rind, and pour in broth until the beans are saucy but not soupy. Reduce heat and simmer for 15-20 minutes, adding more broth to the desired consistency. Adjust spices and salt, and serve over your favorite pasta, topped with crumbled bacon and grated parm. Garnish with more parsley and enjoy!