Pasta E Fagioli Recipe

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Pasta e Fagioli

Joan Richard

By
@jmr115

Pasta e fagioli, means "pasta and beans", and is a traditional meatless Italian dish. Though most pasta fagioli have tomato in it, this version relies on the simplicity of the ingredients and how the flavors meld . It is a very rustic dish.

The recipe was shown to me by my mother-in-law when I first got married. And though I changed it a little, it is still simple and nutritious, remaining a favorite of ours.


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Serves:

6

Prep:

15 Min

Cook:

30 Min

Ingredients

1 Tbsp
olive oil, (italian, imported)
3 clove
garlic, minced
1 pkg
chopped spinach
2 can(s)
cannellini beans, drained
48 oz
chicken broth (organic)
1 box
ditalini or small shells
day old italian bread, thick sliced and baked in a 250 degree oven for a half hour
grated parmesan or romano cheese

Directions Step-By-Step

1
Cook pasta to just under al dente. It should be soft outside and hard in the center. Defrost and drain frozen chopped spinach well. Drain cannellini beans.
2
In a large soup pot on medium heat, saute garlic in olive oil until garlic is opaque(do not brown).
3
Add drained spinach to garlic and oil mixture in the pot and saute for a few minutes, allowing the spinach to absorb the flavor of the garlic. Add cannellini beans, then chicken broth. Bring to a low boil then drop to simmer. Add cooked, drained pasta.
4
Continue cooking for 15 minutes. The pasta will resume cooking, but will be al dente and not soggy.
5
Serve pasta e fagioli over the thick crispy bread slices with fresh grated Parmesan or Romano cheese.

If you are lucky to live near a good Italian bakery you can ask for whole wheat biscotti and serve it over them. It is delicious!

About this Recipe

Course/Dish: Soups, Pasta, Bean Soups, Other Soups
Regional Style: Italian
Other Tags: Quick & Easy, Healthy