Ingredients
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Pasta e Fagioli (Pasta and Beans)
Ingredients (Serves 4-6)
- 1 cup dried cannellini or borlotti beans (or 1 can, drained and rinsed)
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup ditalini or small pasta shapes
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmigiano-Reggiano, for serving
- Optional: A rind of Parmigiano-Reggiano for extra flavor
Instructions
Instructions
1. Cook the Beans (If Using Dried)
- Soak the dried beans overnight in cold water. Drain and rinse.
- In a large pot, cover the beans with fresh water. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, or until tender. Drain and set aside.
2. Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
3. Add Tomatoes and Broth
- Stir in the oregano, red pepper flakes (if using), and diced tomatoes. Cook for 2-3 minutes to meld the flavors.
- Add the broth and, if available, a Parmigiano-Reggiano rind for extra flavor. Bring to a simmer.
4. Add the Beans
- Stir in the cooked or canned beans. Simmer gently for 10-15 minutes to allow the flavors to develop.
5. Cook the Pasta
- Stir the pasta directly into the soup and cook until al dente, about 8-10 minutes. Add more broth or water if the soup becomes too thick.
6. Season and Serve
- Remove the Parmigiano rind (if used) and discard. Adjust seasoning with salt and pepper.
- Ladle the soup into bowls and sprinkle with fresh parsley and grated Parmigiano-Reggiano.
- Drizzle with a bit of olive oil for extra richness, if desired.
