Recipe

Pasta fagioli (pasta with beans)

Mar 31, 1976 2:00pm
  • 20 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Pasta fagioli (pasta with beans)
  • 100 gram dried cannellini beans
  • 2 (300g) medium onions, chopped coarsely
  • 1 (120g) medium carrot, chopped coarsely
  • 1 (150g) stalk celery, trimmed, chopped coarsely
  • 2 tablespoon olive oil
  • 1 (150g) medium tomato, chopped coarsely
  • 2 clove garlic, peeled
  • 200 gram tubetti pasta
  • 45 gram freshly grated parmesan cheese
  • 1 tablespoon fresh flat-leaf parsley, finely chopped

Method

Pasta fagioli (pasta with beans)
  • 1
    Soak beans in saucepan of water for about 6 hours.
  • 2
    Drain beans, replace the water; bring to the boil. Reduce heat; simmer about 45 minutes or until beans are soft. Drain; reserve cooking liquid.
  • 3
    Heat oil in large saucepan; cook onion, stirring, about 10 minutes. Add carrot and celery; cook, stirring, 5 minutes. Add beans, tomato and garlic; cook, stirring, 2 minutes. Add 1 cup of the reserved cooking liquid; bring to the boil. Remove pan from heat. Discard garlic.
  • 4
    Meanwhile, cook pasta in large saucepan salted boiling water about 5 minutes. Drain.
  • 5
    Add pasta to soup. Return pan to heat; simmer 3 minutes. (If it seems too dry, add another cup of reserved cooking liquid.) Season to taste.
  • 6
    Serve sprinkled with cheese and parsley; drizzle with a little extra virgin olive oil.

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