Pasta e fagioli, which translates to “pasta and beans” in English, is a traditional Italian dish that’s both hearty and delicious. There are many variations of this dish, but it typically consists of pasta and beans in a flavorful broth. Here’s a basic recipe for Pasta e Fagioli:
Ingredients:
- 1 cup small pasta (such as ditalini or small shells)
- 1 can (15 oz) cannellini beans, drained and rinsed (you can also use other beans like kidney beans)
- 1 can (15 oz) diced tomatoes
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Grated Parmesan cheese for serving (optional)
Instructions:
- In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Sauté until the vegetables are softened.
- Add the diced tomatoes with their juices, cannellini beans, oregano, basil, salt, and pepper. Stir to combine.
- Pour in the broth and bring the mixture to a simmer. Allow it to simmer for about 15-20 minutes, allowing the flavors to meld.
- Meanwhile, cook the pasta separately according to the package instructions. Drain and set aside.
- Once the broth and vegetable mixture has simmered, add the cooked pasta. Stir well and let it simmer for an additional 5-10 minutes.
- Adjust seasoning to taste and serve hot. Optionally, garnish with grated Parmesan cheese.
This Pasta e Fagioli recipe is flexible, and you can customize it to your liking by adding other vegetables, herbs, or spices. It’s a comforting and satisfying dish, perfect for colder days. Enjoy!
