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Italian · Lunch, dinner

Pasta e Fagioli

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Pasta e fagioli means “pasta and beans” and belongs to Italy’s tradition of nourishing cucina povera. Regional and family versions range from a thick stew to a loose soup.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, 1 carrot, and 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 400 g canned tomatoes
  • 2 cans cannellini beans, drained
  • 1 l stock
  • 200 g ditalini
  • Rosemary, salt, and pepper

How to cook

  1. Soften the diced vegetables and garlic in oil. Add tomatoes, beans, stock, and rosemary.
  2. Simmer for 15 minutes; mash some beans against the pot.
  3. Add pasta and cook until tender, adding water if needed. Season and finish with olive oil.

Recipe photographs link to their original publishers.