Pasta e Fagioli
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Mediterranean, Italian
Pasta e Fagioli
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Pasta e fagioli (pasta fazool or pasta and beans is originally an Italian poor man's meatless dish (cucina povera) like pizza and polenta.
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Ingredients
- 1 (15 oz.) can White beans cannellini or borlotti Type, canned
- ½ lb pasta (elbow macaroni or ditalini)
- 4 cups vegetable broth
- 1 (15 oz.) can crushed tomatoes (ideally San Marzano)
- 1 talk celery , finely chopped
- 1 onion , finely chopped
- 1 carrot , finely chopped
- 2 cloves garlic , crushed
- 1 prig rosemary , finely chopped
- olive oil
- basil
- parmesan (optional)
- salt
- black pepper
Instructions
- Pour 4 tablespoons of olive oil in a skillet and sauté the onion, carrot and celery for a few minutes on medium-high heat.
- Add garlic and continue to sauté 2 to 3 minutes.
- Add the crushed tomatoes, vegetable broth as well as some of the canned bean broth. Reduce heat and simmer 5 minutes.
- Meanwhile, cook the pasta in a large pot filled with salted water until al dente.
- Add three fourths of the bean into the broth.
- Mash the remaining beans in a bowl.
- Add this puree to the broth to thicken.
- Drain and add the pasta. Add salt and pepper to taste.
- Continue to simmer until reaching the desired consistency.
- Serve hot garnished with basil chiffonade and parmesan shavings.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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