A simple dish of lightly seasoned pasta with potatoes, onions and peas. Simple, filling, comfort food and one of my year-round favorites, but a great option for Lent too.

Pasta with Peas and Potatoes

Lent has arrived, so I'll be sharing some very simple, non-recipe "recipes" over the next couple weeks to add to my list of Lent-friendly meal ideas. Some you will likely be familiar with already for Lent, others may be a reminder of recipes you've forgotten about.

Most of them, like this one, actually come from the Depression-era, when meals were simple, cheap, filling and meat free. They are actually meals that I eat throughout the year, especially if I'm on my own for dinner.

The popular American version of Pasta e Fagioli soup, made with a mirepoix of chopped onion, carrots and celery, ground beef, tomatoes, greens, white and red kidney beans and ditalini pasta.

Pasta e Fagioli Soup

The recipe for Pasta e Fagioli, a pasta and white bean dish, in the Italian cookbook, The Silver Spoon (#ad), is much less involved than the Americanized soup we are more familiar with from the Olive Garden restaurants.