Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
JAN 1, 2019 This feel-good comfort food is powered by plant protein, chock-full of vegetables, and it incorporates whole-grain pasta. Make a pot of it on a weekend to have at your fingertips in the refrigerator for busy weeknights.
To read the accompanying story, see: This is how to reboot your eating without resorting to a fad diet.
Make Ahead: The dish can be refrigerated for up to 4 days.
SERVINGS: Tested size: 4 servings; makes 6 cups
2 tablespoons extra-virgin olive oil 1 small onion, coarsely chopped 2 cloves garlic, minced 1 large or 2 medium zucchini (about 12 ounces total), quartered lengthwise and then cut into 1/2-inch chunks 15 ounces canned, low-sodium cannellini beans 14 1/2 ounces canned, no-salt-added diced tomatoes and their juices 3 cups low-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup dried whole-wheat elbow macaroni or other similarly shaped pasta 1/3 cup freshly grated Parmigiano-Reggiano cheese
Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, stir in the onion and cook for 2 or 3 minutes, just until softened. Add the garlic and cook for 1 minute more.
Meanwhile, coarsely chop the zucchini.
Drain and rinse the beans, then add to the pot along with the tomatoes and their juices, the broth, salt and pepper. Once the mixture begins to bubble at the edges, stir in the zucchini and pasta. Once the mixture begins to boil, reduce the heat to medium and cook for about 12 minutes, stirring occasionally, until the pasta is tender (if the pasta is thicker than elbow macaroni, it may need a few more minutes).
Serve hot, topped with the cheese.