Italian Pasta e Fagioli
“How people treat you is their karma; how you react is yours”
Wayne Dyer
In my former career, I was fortunate to have a positive powerful mentor named Russ. Every decision I made at work and life, I would ask myself, “what would Russ do?”.
That simple question always guided me to the right answer.
Now I have a different career and no mentor like Russ in my life. So who do I call upon when I have to make a tough decision?
I reach out to that one big sea of energy called the universe. I now ask myself this question -“what action is likely to bring happiness to me and everyone affected by my choice?”
A simple question and easy answer.
When we choose actions that bring happiness and success to others, the law of karma is happiness and success for ourselves.
The key to using the law of karma is to choose actions and thoughts that nurture rather than hurt us. When you hold in old resentments, you will experience others directing resentment towards you.
When you let go, the universe lets go too. By loving and empowering others we heal ourselves. Sounds easy right? Except when you are put to the test.
The next time someone or something has the power to make you feel sad, powerless or resentful, look at them and send them love. I promise, it will come right back at you.
Maybe not from them, but you took their power away and that love you sent out generates a force of energy that is returned to you in kind. Setting that intention daily has the power to change your life and the decisions you make.
Now on to food.
I love simple, high-protein vegan recipes. Especially ones that can be made for a big crowd without spending a lot of money like this Italian classic pasta e fagioli. Feel free to add a leafy green like kale or spinach, or some broccoli rabe.
As far as the pasta goes, I like a short tube pasta for this dish like the “little ear” orecchiette.
Hope you enjoy this Italian inspired Pasta e Fagioli as much as I did. Wishing you a positive relationship with your karma and a new sense of freedom.
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- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 large carrot, peeled and chopped
- 1 small onion, chopped (1 cup)
- 1 celery stalk, chopped
- 2 tsp dried basil
- 2 tsp dried Italian seasoning
- ¼ tsp crushed red chili flakes
- 1 tsp salt (more or less to taste)
- ½ tsp ground black pepper
- 6 cups low-sodium vegetable stock
- 1 cup of crushed tomatoes
- 3 cups of orecchiette or your favorite pasta (approximately 8 ounces)
- 2 15-ounce cartons of cannellini beans or kidney beans, drained and rinsed
- ¼ cup fresh chopped parsley
- Heat the olive oil in a large pot over medium-high heat, Sauté the onion, carrot and celery until soft and translucent about 3 to 5 minutes.
- Add the garlic, salt, pepper, chili flakes, dried basil and Italian seasoning and saute for another minute or two.
- Add the vegetable stock and tomatoes and bring to a boil. Add the pasta and simmer.
- When the pasta is almost al dente, add the beans and cook another 2-3 minutes.
- Turn off the heat and stir in the parsley. Adjust seasonings.
- Serve
