An Italian pasta and bean dish that's fun to say, and easy to cook

If you can swing it, it's nice to have a stash of staples tucked away in your pantry to provide the building blocks for a quick — or not so quick — meal.

Of course, what you stock up on depends entirely on what you can afford, and what you like to eat.

Items like canned tomatoes in any form, be it whole, diced, puree or passata; canned and dry pulses aka dry peas, beans, lentils and chickpeas and grains like barley, quinoa, wheat berries, oats, rice, cornmeal and dry pasta are incredibly versatile, inexpensive and useful.

Historically, pulses, also commonly referred to as legumes, are the most significant source of affordable, accessible protein on the planet, particularly when combined with grains.

They are also great to keep in your pantry, regardless of the circumstances.

Pasta e Fagioli

Pasta and beans, sometimes referred to as pasta fazool, is a classic Italian dish that couldn't be much faster, easier or more inexpensive to make.

It can also be made without precision and you can take liberties with the ingredients.

For example, adding a bit of sausage with the onion, carrot and celery is delicious. You could also add some thyme, rosemary or Italian seasoning to the pot.

Though small pasta shapes are traditional, a diced potato or even some rice or other grain would be tasty as well.

With more stock, tomato juice or other liquid, it's more like minestrone; with less it's a thicker, stew-ier pasta dish.

If you happen to save your Parmesan rinds, this is a good use for it.

Ingredients:

• canola or olive oil, for cooking
• 1 onion, peeled and chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1-2 garlic cloves, crushed
• 1 398-540 mL can white kidney or navy beans, drained
• 1 540 mL can diced, whole or pureed tomatoes
• 2 cups chicken or vegetable stock (+ extra as needed)
• 1/4-1/2 cup small pasta, such as shells, tubes or orzo
• salt and pepper, to taste
• 1-2 cups chopped spinach, chard or kale (or a bit of frozen-optional)
• grated Parmesan cheese, for serving

Preparation:

Set a large saucepan or Dutch oven over medium-high on heat, then add a drizzle of oil and saute the onion, carrot and celery for 4-5 minutes, until soft.

Add the garlic and cook for another minute or two. Add the beans, tomatoes and stock and bring to a simmer, breaking up any large tomatoes with a spoon.

Reduce heat to medium and add the pasta and some salt and pepper along with about a cup of water. Simmer uncovered, until the pasta is tender, 10-15 minutes.

Stir in the spinach, just long enough for it to wilt.

Serve topped with freshly grated Parmesan cheese and an extra drizzle of olive oil, if you like.

Serves 4-6.

Listen to food columnist Julie Van Rosendaal every week on the Calgary Eyeopener Tuesdays at 8:20 a.m.