Pasta E Fagioli (Pasta And Beans)

Name: Pasta E Fagioli (Pasta And Beans)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 1 carrot, finely chopped; 1 celery rib with leaves, finely chopped; 2 large garlic cloves, minced; Two 15½-ounce cans cannellini, borlotti, or Great Northern beans, drained and rinsed, or 3 cups cooked white beans; One 14½-ounce can diced tomatoes; 2 cups chicken or vegetable stock or broth; 1 cup elbow macaroni, ditalini, or other short pasta (4 ounces); Salt and black pepper; ¼ cup grated Romano; 2 tablespoons minced parsley

Cuisine:Italian

Course:Soup

15m prep 25m cook 40m ready

4 servings This version of pasta and beans is more a thick stew than a soup. If you prefer it thinner, add more stock or broth, or even water. If desired, add a Parmesan rind along with the stock.

Collect

Gather these ingredients - no prep needed yet.

2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery rib with leaves, finely chopped
2 large garlic cloves, minced
Two 15½-ounce cans cannellini, borlotti, or Great Northern beans, drained and rinsed, or 3 cups cooked white beans
One 14½-ounce can diced tomatoes
2 cups chicken or vegetable stock or broth
1 cup elbow macaroni, ditalini, or other short pasta (4 ounces)
Salt and black pepper
¼ cup grated Romano
2 tablespoons minced parsley

Let's Cook

Step 1.

Heat in a large saucepan over medium heat: 2 tablespoons olive oil
Step 2.

Add and cook, stirring, until the onion is golden brown, about 8 minutes: 1 medium onion, finely chopped; 1 carrot, finely chopped; 1 celery rib with leaves, finely chopped
Step 3.

Stir in: 2 large garlic cloves, minced
Step 4.

Cook for 1 minute, then add: Two 15½-ounce cans cannellini, borlotti, or Great Northern beans, drained and rinsed, or 3 cups cooked white beans; One 14½-ounce can diced tomatoes
Step 5.

Partially mash the beans with the back of a spoon. Add: 2 cups chicken or vegetable stock or broth
Step 6.

Bring to a simmer, partially cover, reduce the heat, and simmer for 5 minutes. Stir in: 1 cup elbow macaroni, ditalini, or other short pasta (4 ounces)
Step 7.

Cook until the pasta is tender. Thin the sauce, if needed, with additional stock, broth, or water. Season to taste with: Salt and black pepper
Step 8.

Just before serving, stir in: ¼ cup grated Romano; 2 tablespoons minced parsley
Step 9.

Ladle into bowls and serve with additional grated cheese.