A comforting, easy and healthy Italian classic dish, all made in ONE POT!
All my tips and tricks are within the recipe below!
Pasta e Fagioli
A comforting, easy and healthy Italian classic dish, all made in ONE POT, using all pantry staples!
Servings: 2 people
Equipment
- 1 Pot 8 quart or bigger
Ingredients
- 2 garlic cloves
- 1 medium carrot
- 1-2 celery stalks
- 1 medium onion
- 2 tbsp olive oil
- 1 large tomato, or 8oz can of diced tomatoes or tomato pure I used half a can of Kirkland's Organic Diced Tomatoes from Costco.
- 1 - 1½ cups kidney, pink or white beans
- 1 bay leaf
- 1 small parmesan rind The bigger the rind the more cheesy your dish will taste.
- 2 cups water or bean broth
- 1 cup pasta of your choice
- salt & pepper to taste at every step
Instructions
- Sauté garlic in olive oil. Then add in and sauté the carrot, onion and celery. Sauté until soft, translucent, and slightly browned. Don’t forget to use salt and pepper. If you don’t like biting into vegetables, chop them smaller so that they melt or disintegrate more into the dish. In my video, I cut my veggies on the bigger side.
- Add the tomatoes, beans, bay leaf, parmesan rind and water in. Let them simmer together for 10 -15 minutes. As this cooks, crush any chunk tomatoes with the back of your spoon. If you cooked beans from dry, as I usually do in my pressure cooker, definitely add in the bean broth, or a mix of the bean broth and water.
- TWO OPTIONS: (1) You can cook your pasta separately and add the cooked pasta to the broth, or (2) You can cook your pasta directly in the broth you’ve created. If you cook your pasta in the broth, as I did, the pasta will soak up a lot of the broth and make your dish thicker, which is how I grew up eating pasta e fagioli. However, many people like a more liquidly broth and cook the pasta separately.
- Plate it, top it with a drizzle of evoo and grated parm!
