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Pasta e Fagioli

Pasta e fagioli (pasta fazool or pasta and beans is originally an Italian poor man's meatless dish (cucina povera) like pizza and polenta.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean , Italian

Ingredients

  • 1 (15 oz.) can white canned beans (cannellini or borlotti Type)
  • ½ lb pasta (elbow macaroni or ditalini)
  • 4 cups vegetable broth
  • 1 (15 oz.) can crushed tomatoes (ideally San Marzano)
  • 1 stalk celery , finely chopped
  • 1 onion , finely chopped
  • 1 carrot , finely chopped
  • 2 cloves garlic , crushed
  • 1 sprig rosemary , finely chopped
  • olive oil
  • basil
  • parmesan (optional)
  • salt
  • pepper

Instructions

    Cup of Yum
  1. Pour 4 tablespoons of olive oil in a skillet and sauté the onion, carrot and celery for a few minutes on medium-high heat.
  2. Add garlic and continue to sauté 2 to 3 minutes.
  3. Add the crushed tomatoes, vegetable broth as well as some of the canned bean broth. Reduce heat and simmer 5 minutes.
  4. Meanwhile, cook the pasta in a large pot filled with salted water until al dente.
  5. Add three fourths of the bean into the broth.
  6. Mash the remaining beans in a bowl.
  7. Add this puree to the broth to thicken.
  8. Drain and add the pasta. Add salt and pepper to taste.
  9. Continue to simmer until reaching the desired consistency.
  10. Serve hot garnished with basil chiffonade and parmesan shavings.