pasta e fagioli
(1 rating)
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This is a real hearty soup great for lunch or as a standalone meal. Make ahead.
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(1 rating)
yield
8 serving(s)
prep time
1 Hr 30 Min
cook time
2 Hr
method
Stove Top
Ingredients For pasta e fagioli
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1 lbdry great northern or navy beans
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28 1/8 ozwhole tomatoes crushed by hand
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8 oztomato sauce
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2 mdcarrots chopped
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1/2 conion chopped
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2 1/2 ccelery chopped
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1 1/2 tspsalt
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2 1/4 tsppepper
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2 Tbspolive oil
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1 lbelbow macaroni
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extra virgin olive oil for garnish
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parmesan cheese for garnish
How To Make pasta e fagioli
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1In a large pan soak beans overnight in 8 cups water or combine beans with 8 cups water bring to a boil: simmer 2 minutes. Remove from heat and let stand 1 hour.
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2Add water (to cover beans with about 2 inches of water) bring to a boil lower heat and simmer for 1 hour. Drain and reserve 3 cups of liquid.(add water to make up 3 cups of liquid)
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3Combine beans reserve liquid , onion, celery, garlic, pepper ,salt and olive oil in large pan. Cover and simmer for 45 minutes or till beans are cooked. Check for seasoning.
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4Cook pasta according to directions. Reserve 1 cup pasta water and then drain pasta. Place pasta in bowl and ladle beans over pasta finish with good quality extra virgin olive oil and cheese.
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5Note I like to have the beans break down to form a thicker sauce. When serving use the pasta water to thin out the beans if to thick. This actually will taste better if left to rest for several hours or overnight in the refrigerator. This sauce will thicken in the refrigerator so make sure you save enough pasta water to thin it out when reheating it.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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