“Pasta Fagioli” (sometimes spelled “Pasta e Fagioli”) is a classic Italian dish consisting of pasta and beans. Here’s a basic recipe to get you started:
Ingredients:
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable or chicken broth
– 1 can (14 oz) cannellini beans, drained and rinsed
– 1 can (14 oz) kidney beans, drained and rinsed
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup small pasta (such as ditalini or elbow macaroni)
– Grated Parmesan cheese for serving (optional)
– Fresh parsley, chopped, for garnish (optional)
Instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
2. Stir in diced tomatoes and cook for another 2-3 minutes.
3. Add broth, cannellini beans, kidney beans, dried oregano, dried basil, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for about 15-20 minutes.
4. Meanwhile, cook the pasta according to package instructions in a separate pot. Drain and set aside.
5. Once the soup has simmered and the vegetables are tender, add the cooked pasta to the pot. Stir to combine and let it simmer for an additional 5 minutes.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley if desired.
Feel free to adjust the recipe according to your taste preferences. Enjoy your Pasta Fagioli!
