Pasta e Fagioli is a classic Italian dish that is simple, yet incredibly flavorful. It’s a hearty stew made with beans and pasta, usually a variety of small pasta shapes like ditalini or elbows, and is often flavored with garlic, rosemary, and tomatoes. The beans used are usually either cannellini beans or borlotti beans. The dish is usually served as a soup, but can also be served as a main course. The pasta and beans are cooked together in a flavorful tomato broth and topped with olive oil and freshly grated Parmesan cheese. This dish is perfect for any time of the year, and is a great way to use up leftover pasta and beans. It’s a delicious, comforting dish that is sure to warm the hearts of all who enjoy it.
Ingredients
3 tbsp olive oil
2 cloves of minced garlic
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 small onion, chopped
1 28oz can of San Marzano whole peeled tomatoes, drained and chopped
4 cups chicken broth
2 14oz cans of cannellini beans, drained
1 1/2 cups ditalini or small tube pasta
1/4 cup parsley, chopped
fine sea salt and pepper
Method
In a large stockpot heat the olive oil over medium heat.
Add the onion, celery, and carrot and saute until very soft, about 10 minutes.
Add the garlic and saute for 1 minute.
Add the broth, beans, and tomatoes and simmer for 20 minutes.
Remove about 1/2 of the beans and mash or puree them, then add back into the pot.
Add the pasta and parlsey and cook the pasta until al dente.
Season with salt and pepper to taste and serve.
