Pasta e Fagioli
Savor the warmth of Pasta e Fagioli, a hearty blend of beans and pasta in a savory tomato broth. Perfect comfort food!
Ingredients
- 400 g dried cannellini beans
- 300 g small pasta shapes
- 2 onions
- 2 carrots
- 2 celery stalks
- 3 garlic cloves
- 2 tbsp olive oil
- 1 can chopped tomatoes (400 g)
- 1.5 l water
- 2 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 1 bunch parsley
How to make it
- Soak the dried cannellini beans overnight in plenty of water, then drain them well.
- Finely chop the onions, carrots and celery, and finely chop the garlic and parsley stalks, keeping the leaves for later.
- Heat the olive oil in a large pot over medium heat and cook the onions, carrots and celery for 8 minutes until soft and lightly glossy.
- Add the garlic and cook for 1 minute, just until fragrant, then stir in the chopped tomatoes, drained beans, water, salt, black pepper and bay leaf.
- Bring the pot to a steady simmer, partly cover it, and cook for about 1 hour 15 minutes until the beans are tender and the broth looks creamy from the starch.
- Stir in the pasta shapes and simmer uncovered for 8 to 10 minutes until the pasta is tender and the soup has thickened around the beans.
- Fish out the bay leaf, stir in the chopped parsley, and let the soup settle for 2 minutes so the broth turns rustic and glossy.
- Ladle the pasta e fagioli into shallow bowls, making sure each serving has a thick spoonful of beans, pasta and broth, with parsley scattered on top.
