Pasta e Fagioli – pasta & beans
Pasta e Fagioli is pure comfort food …this soupy pasta and beans satisfies all your hunger pangs and not only is it delicious, it is economical too….you can feed the whole neighborhood for pennies!! And did I mention that is is so yummy you’ll be tempted to eat it for breakfast, lunch and dinner…not kidding!
It is best when made with a small pasta shape. I made it today with a tubular pasta called “ditalini” however, if you can’t find it, use a small shell or bow tie pasta. Mangia!
Kathleen Barbato….3 Italian Sisters♥
Pasta e Fagioli – pasta & beans
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 5- 6 servings
Ingredients
- 8 oz of ditalini pasta
- 2 tbsp. extra virgin olive oil
- 1/2 onion, minced
- 2 cloves garlic, minced
- 1 28 oz can plum tomatoes
- 32 oz chicken broth
- 1 bay leaf
- salt and pepper to taste
- 2 cans cannellini beans
- fresh basil or parsley
- pecorino romano cheese
- Optional ingredient: chopped soppressata or pancetta – add a 1/4 cup chopped when sauteing onions
Instructions
- Heat olive oil in a medium stock pot
- Add onion; sauté for 2-3 minutes
- Add the soppressata or pancetta and saute for 2 min.(optional)
- Add garlic and sauté for 1 minute
- blend tomatoes with one can of beans and puree till smooth
- Add chicken broth, tomato -bean puree to pot, season with salt and pepper and then add bay leaf and 1 can of whole beans
- Simmer soup for 20-30 min.
- Add ditalini pasta and cook for another 10 min
- Remove from the heat; add fresh parsley or basil, serve in individual bowls and top each bowl with a sprinkling of pecorino romano cheese….Enjoy
