PASTA E FAGIOLI

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Pasta e Fagioli image

Provided by Jeff Gordinier

Categories     dinner, pastas, main course

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

1/2 pound dried cannellini beans
1/2 teaspoon baking soda
1 celery stalk, halved
1 bay leaf
1/2 onion
3 canned San Marzano tomatoes, seeds removed
3 tablespoons extra-virgin olive oil
Salt
2 garlic cloves, very thinly sliced
1/2 cup chopped Italian parsley, plus more for garnish
1/2 pound dry tubetti or ditalini pasta
Cracked pepper, for garnish

Steps:

  • Cover the beans with water, and add the baking soda, half the celery stalk and the bay leaf. Soak them for 24 hours.
  • Drain and rinse well. Place in a pot and add cold water to two inches above the beans. Add the rest of the celery, the onion, tomatoes, and 1 tablespoon of olive oil. Bring to a boil, then reduce heat and simmer until the beans are tender, about 1 hour 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Meanwhile, drain the beans, reserving 1 cup of the cooking liquid. Discard the celery, onion, and bay leaf. In a soup pot over low heat, sauté the garlic in 1 tablespoon of the olive oil for 1 minute, add 2 tablespoons parsley, and continue to sauté until garlic is light brown, 1 or 2 more minutes. Add the beans and 1/2 cup of their cooking liquid, mashing a few beans with a fork to give the soup body. Bring to a simmer.
  • When the water has reached a boil, add the pasta and cook for half the time called for on the package. Drain the pasta and add it to the beans, reserving the cooking water. Raise the heat under the soup pot to medium and cook until the pasta is al dente, adding enough reserved pasta water or bean cooking liquid to make a thick broth.
  • Ladle into bowls, garnish with parsley and pepper, and drizzle with remaining 1 tablespoon olive oil. Serve immediately or the pasta will absorb the broth.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 9 grams, Carbohydrate 82 grams, Fat 12 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 567 milligrams, Sugar 6 grams

Tavonga Matondo
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This pasta e fagioli was a bit bland for my taste. I added some extra garlic and chili flakes to give it a little more flavor.


Kettia Jacques
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I added some chopped kale to this pasta e fagioli and it was delicious! The kale added a nice pop of color and a bit of extra nutrition.


Mhm Wly
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This pasta e fagioli was a bit too salty for my taste. I'll use less salt next time.


Nisab khattak
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I'm a big fan of pasta e fagioli and this recipe did not disappoint. The beans were cooked perfectly and the broth was very flavorful. I'll definitely be making this again.


Aditya Mahato
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I didn't have any pancetta on hand, so I used bacon instead. It turned out great! The bacon added a nice smoky flavor to the pasta e fagioli.


Ibrahim Kholil
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The pasta e fagioli was delicious. The smokiness of the pancetta and the richness of the broth were a perfect combination.


Shauna Lee
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This pasta e fagioli was a bit too spicy for my taste. I'll use less chili flakes next time.


Hannah Weston
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I made this pasta e fagioli for a potluck and it was a hit! Everyone loved it. I'll definitely be making this again for future potlucks.


Arsey Jaja
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This pasta e fagioli was a bit too thick for my taste. I added some extra broth to thin it out.


Golden Boy
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I'm not a big fan of beans, but I really enjoyed this pasta e fagioli. The beans were cooked perfectly and the broth was very flavorful. I'll definitely be making this again.


Sundus Ali
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I'm a vegetarian, so I made this pasta e fagioli without the pancetta. It was still delicious! The beans were hearty and the broth was very flavorful.


Yasen Baloch
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This is the best pasta e fagioli recipe I've ever tried! The beans were cooked perfectly and the broth was so flavorful. I will definitely be making this again and again.


Erin Greene
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This pasta e fagioli was a bit bland for my taste. I added some extra garlic and chili flakes to give it a little more flavor.


Elisha Navarro
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I made this pasta e fagioli in my slow cooker and it turned out great! The flavors had plenty of time to develop and the beans were fall-apart tender. I'll definitely be making this again in the slow cooker.


Florence Liam
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This pasta e fagioli was a bit too salty for my taste, but other than that it was very good. I'll try using less salt next time.


Keneilwe Peace
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I'm not usually a fan of pasta e fagioli, but this recipe changed my mind. The broth was so flavorful and the beans were cooked perfectly. I'll definitely be making this again.


Ssenyunja Ronald
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This is my go-to pasta e fagioli recipe. It's easy to make and always turns out delicious. I love the addition of the rosemary and thyme, which give it a really nice herby flavor.


Kigula Musa
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I've made this pasta e fagioli recipe several times now, and it's always a crowd-pleaser. The addition of the pancetta gives it a nice smoky flavor, and the beans are always cooked perfectly. Highly recommend!


Asad Ali kamboh
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This pasta e fagioli was a hit with my family! The flavors were rich and comforting, and the pasta was cooked perfectly. I will definitely be making this again.


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