Recipe: Pasta e Fagioli

Ingredients

2 cups dried white beans, such as Cannellini or Great Northern, soaked overnight
2 tbsp olive oil
1 medium onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
2 cloves garlic, minced
1 can (28oz) whole plum tomatoes
8 cups boiling water (or chicken stock or vegetable broth)

Heat olive oil in a large saucepan over medium heat and sauté onion, carrot, celery, and garlic until soft, about 5 minutes.
Add soaked beans, tomatoes, dried herbs, and 6 cups of boiling water (or stock) to the pot.
Bring to a boil, reduce heat, and simmer covered until beans are tender, about 1 to 1½ hours, adding more boiling water as needed.
When beans are tender, transfer about 4 cups of beans and liquid to a food processor and puree until thick.
Add pasta and another 2 cups of boiling water to the pot, cooking until pasta is tender, about 10 minutes.
Remove from heat, taste, and adjust seasoning with salt and pepper.
Stir the reserved puree back into the soup and serve garnished with olive oil, parsley, and Parmigiano.

Servings

Calories

250

Total fat

Total carbohydrates

40g

Total protein

15g

Sodium

300mg

Cholesterol

0mg