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Pasta e Fagioli

Pasta and beans (pronounced pasta fazh-e-ohl-eh, and sometimes referred to as pasta fazool) is a classic Italian dish that couldn’t be much faster, easier or more inexpensive; it can also be made without precision, and you can take liberties with the ingredients: a bit of sausage with the onion, carrot and celery is delicious, you could add some thyme, rosemary or Italian seasoning to the pot, and though small pasta shapes are traditional, a diced potato or even some rice or other grain would be tasty as well. With more stock, tomato juice or other liquid, it’s more like minestrone; with less it’s a thicker, stewier pasta dish. If you happen to save your Parmesan rinds, this is a good use for it.

Yields1 Serving

 canola or olive oil, for cooking
 1 onion, peeled and chopped
 1 carrot, peeled and chopped
 1 celery stalk, chopped
 1-2 garlic cloves, crushed
 1 14-19 oz (398-540 mL) can white kidney or navy beans, drained
 1 19 oz (540 mL) can diced, whole or pureed tomatoes
 2 cups chicken or vegetable stock (+ extra as needed)
 1/4-1/2 cup small pasta, such as shells, tubes or orzo
 salt and pepper, to taste
 1-2 cups chopped spinach, chard or kale (or a bit of frozen-optional)
 grated Parmesan cheese, for serving

1

Set a large saucepan or Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion, carrot and celery for 4-5 minutes, until soft. Add the garlic and cook for another minute or two.

2
3

Add the beans, tomatoes and stock and bring to a simmer, breaking up any large tomatoes with a spoon. Reduce heat to medium and add the pasta and some salt and pepper along with about a cup of water.

4
5

Simmer, uncovered, until the pasta is tender, 10-15 minutes. Stir in the spinach, just long enough for it to wilt. Serve topped with freshly grated Parmesan cheese and an extra drizzle of olive oil, if you like. Serves 4-6.

Ingredients

 canola or olive oil, for cooking
 1 onion, peeled and chopped
 1 carrot, peeled and chopped
 1 celery stalk, chopped
 1-2 garlic cloves, crushed
 1 14-19 oz (398-540 mL) can white kidney or navy beans, drained
 1 19 oz (540 mL) can diced, whole or pureed tomatoes
 2 cups chicken or vegetable stock (+ extra as needed)
 1/4-1/2 cup small pasta, such as shells, tubes or orzo
 salt and pepper, to taste
 1-2 cups chopped spinach, chard or kale (or a bit of frozen-optional)
 grated Parmesan cheese, for serving

Directions

1

Set a large saucepan or Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion, carrot and celery for 4-5 minutes, until soft. Add the garlic and cook for another minute or two.

2
3

Add the beans, tomatoes and stock and bring to a simmer, breaking up any large tomatoes with a spoon. Reduce heat to medium and add the pasta and some salt and pepper along with about a cup of water.

4
5

Simmer, uncovered, until the pasta is tender, 10-15 minutes. Stir in the spinach, just long enough for it to wilt. Serve topped with freshly grated Parmesan cheese and an extra drizzle of olive oil, if you like. Serves 4-6.

Pasta e Fagioli
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4 comments on “Pasta e Fagioli

  1. eva
    March 5, 2020 at 7:24 pm

    Sounds lip smacking good! ?

  2. Jody
    March 9, 2020 at 3:56 pm

    This was AMAZING! I added some Italian sausage and a Parmesan rind. It was almost identical to the recipe we used to make at this Italian deli where I worked an eon ago! Thanks for another hit Julie!

  3. Sue D
    March 10, 2020 at 4:10 pm

    Yum! This is exactly what I want right now!

    • Julie
      March 10, 2020 at 10:51 pm

      Thanks Sue! xoxo

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