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Pasta E Fagioli Recipe
Ingredients
Pasta E Fagioli 1/2 pound white beans (Great Northern, navy, or small white beans) or kidney beans
1 Tbsp. olive oil
1 large onion, chopped
4 cloves garlic, minced
1 pound diced tomatoes, fresh or canned, with juice
1 Tbsp. tomato paste
1 bay leaf
1/4 tsp. red pepper flakes
salt and pepper to taste
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp rosemary
6 oz. pasta, either small macaroni, spirals, or fettuccine
1/2 cup grated Parmesan cheese
1 Tbsp. chopped parsley
Directions Pick over and wash beans; soak 8 hours or overnight in 1 quart water. Drain. (If using canned beans, skip this step.)
Heat oil in a large pot and add onion and garlic. Saute until onion is tender.
Stir in beans and 6 cups of water; bring to a boil.
Add tomatoes, tomato paste, and bay leaf; cover, reduce heat and simmer 1 hour.
Add pepper flakes and simmer 30 minutes or until beans are tender. (If using canned beans, simmer 45 minutes total.)
Remove bay leaf; add salt and pepper, oregano, thyme, and rosemary. Simmer 15 minutes. Mash some of the beans against the side of the pot with the back of a spoon to thicken sauce.
Add pasta; cook 8 - 10 minutes. Remove from heat; stir in Parmesan and parsley and serve.
Makes Makes 6 servings; 92 calories each
Return from Pasta E Fagioli Recipe back to Vegetarian Recipes
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