Pasta e Fagioli
This meatless, peasant-style dish from Italy is a simple yet flavorful combination of cannellini beans, tomatoes, pasta and aromatic vegetables simmered in broth to make a thick, satisfying soup.
Ingredients
- 3 cups cannellini beans, drained and rinsed (about 1-1/2 cans)
- 3-1/2 cups low-sodium chicken broth, divided (see notes)
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 3 medium carrots, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, finely chopped
- 1/2 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 can, 15-ounce diced tomatoes, undrained
- 1 cup ditalini, tubetti, elbows or small shell pasta
- 2 tablespoons fresh parsley, chopped
- Parmigiano-Reggiano cheese for grating
Instructions
- Using a conventional or hand held immersion blender, purée 3/4 cup of the drained beans together with 1 cup of the chicken broth and set aside.
- Heat the olive oil in a medium-sized stockpot over medium heat. Add the onion and carrots and sauté, stirring frequently, until the carrots are crisp-tender, 5 to 6 minutes. Add the celery and garlic and continue cooking for 2 to 3 minutes longer. Add the crushed red pepper and oregano and season to taste with salt and pepper.
- Stir in the tomatoes, whole beans and remaining chicken broth and bring to a simmer. Add the pasta and cook, stirring occasionally, until the noodles are tender, 15 to 20 minutes. Add the puréed beans, taste and adjust the seasoning if needed, then stir in the fresh parsley.
- Ladle into individual serving bowls and grate some cheese over the top of each.