Recipe: Delicious Pasta e Fagioli

Pasta e Fagioli. Cook the celery, carrots, onion and garlic until they're tender. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high.

Pasta e fagioli, is an Italian bean soup that was traditionally considered a peasant dish due to its humble list of ingredients—cannelloni beans, Italian soffritto, stewed tomatoes, short pasta, olive oil, and garlic. Growing up in New Jersey, pasta e fagioli is a staple on every red sauce place's menu, along with spaghetti and meatballs, lasagna, alfredo and cannolis. Pasta Fagioli, aka pasta fazool (which is Neapolitan dialect for the standard Italian word for "beans"), is a peasant dish, a simple soup of pasta and beans and veggies. You can cook Pasta e Fagioli using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pasta e Fagioli

1. It's 1 tbsp of olive oil.
2. You need 3 oz of bacon or pancetta, chopped fine.
3. Prepare 1 cup of onion (1 small) chopped fine.
4. It's 2/3 cup of celery, chopped fine (1 rib).
5. You need 1/2 cup of carrot, chopped fine (1 small).
6. You need 4 clove of garlic, minced.
7. Prepare 1 tsp of dried oregano.
8. It's 1/4 tsp of red pepper flakes.
9. You need 1 tsp of anchovy fillets, minced into paste (3 fillets).
10. Prepare 28 oz of diced tomatoes with liquid (1 large can).
11. You need 1 of parmesan rind (5x2") (optional).
12. Prepare 2 can of cannellini beans (drained and rinsed).
13. Prepare 3 1/2 cup of chicken broth (low sodium).
14. You need 8 oz of ditalini pasta.
15. It's 1 pinch of salt.
16. Prepare 1 pinch of pepper.
17. You need 1 pinch of grated parmesan.
18. Prepare 1/4 cup of parsley, chopped.

Craving something hearty, healthy and warm? Pasta e Fagiole (AKA pasta and beans) is the answer. Perfect for those dreary winter evenings when you want something fast and delicious, this soup comes. Pasta e Fagioli is a soup with beans and pasta, however the star of the dish is the beans.

Pasta e Fagioli instructions

1. Heat oil in large pot over medium-high heat about 2 minutes. Add the bacon and cook, stirring occasionally until beginning to brown, 3-5 minutes. Add onion, celery, and carrots and cook 5-7 minutes until softened..
2. Add garlic, oregano, pepper flakes, and anchovies and cook, stirring constantly, until fragrant, about 1 minute..
3. Add tomatoes, scraping brown bits from the bottom of the pot. Add cheese rind and beans and bring to a boil, then reduce the heat and simmer about 10 minutes..
4. Add broth, 2 1/2 caps of water, and 1 tsp salt. Increase heat to high and bring to a boil. Add pasta and cook until done, about 10 minutes (refer to pasta package)..
5. Discard cheese rind. Off the heat, add parsley flakes and adjust seasoning with salt and pepper. Drizzle with olive oil and grated parmesan..
6. (Bean/tomato base can be cooled and refrigerated for 3 days. To complete the soup, add liquids and boil and proceed with the recipe.).

The Pasta e Fagioli name comes from the Venetian dialect, whereas in the US, it's commonly referred to as Pasta Fazool derived from the Sicilian or Neapolitan dialect for beans. Pasta e Fagioli Variations Pasta e fagioli translates to "pasta and beans." Pasta and beans may not sound terribly enticing (unless you're me), but I assure you that this Italian stew is truly irresistible. Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl situation. The BEST Pasta e Fagioli Soup! And yes, it's even better than Olive Garden's!