Yogi Bhajan’s Pasta e Fagioli

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When the moon hits your eye like a big pizza pie, that’s amore! When the stars make you drool just like a pasta fazool…that’s amore! 

When I think about Pasta e Fagioli, I instantly think of that song. Then again, I start singing it when I crave pizza, pasta or anything Italian. I came across an old cookbook from my childhood, “The Golden Temple Vegetarian Cookbook” by Yogi Bhajan. I have a strong attachment to Yogi Bhajan partly because he named me. Talk about an awesome conversation starter, right? Well, long story short my mom studied Kundalini yoga with Yogi Bhajan back in the 80s and called him when I was born to give me a name. I’m really glad she did because if I wasn’t named Guramrit, I would have been a Bhupinder (sorry dad, being called Boopy for short is not cute). So back to this cookbook. My mom and I were on a hunt for a few of her yoga books since I am getting mentally prepped for Yoga Teacher Training. She came across this cookbook which really brought me back to being a kid. My mom would make some of my favorites from this cookbook (more recipes with a twist coming soon). I was searching for some inspiration and the page I happened to open up was this particular recipe for Pasta e Fagioli. Of course I always tweak, dabble, taste, sprinkle to tailor to my tastebuds. I hope you enjoy this hearty and delicious stew for lunch and dinner. I’m actually still eating this 2-3 days later. It gets better with age!

What You Need: 

  • 1 35 oz can San Marzano whole peeled tomatoes
  • 1 15 oz can kidney beans
  • 1 15 oz can navy or white beans
  • 1 tablespoon parsley
  • 4 cloves of garlic, minced
  • 1 leek, diced
  • 1/2 cup of chopped carrots
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 teaspoon dried basil
  • 1 tablespoon extra virgin olive oil
  • 1 cup of baby spinach (I have to add spinach to EVERYTHING)
  • Salt & pepper to taste
  • 8 oz gluten free (brown rice) pasta (macaroni elbows, ziti- whatever you like)

How You Make It: 

  1. In a large pan, sauté carrots, leek and garlic until translucent. Lightly salt and pepper and continue to stir. Toss in beans and stir.
  2. Toss in the rest of the ingredients except pasta. Bring to a boil and let simmer for 20 minutes.
  3. In a separate pot, bring 4 cups of water to a boil. Salt generously and cook pasta according to package instructions (ideally, al dente). Drain and rinse pasta. Set aside.
  4. Remove bay leaves. Serve with beans with pasta and enjoy!

Note: By keeping the pasta and bean mixture separate, it keeps the pasta from absorbing all the liquid. Then you won’t have soggy pasta! 

Keep warm my dear friends and make yourself something comforting for dinner tonight.

Peace, love and no beef!



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