pasta e fagioli

★★★★★ 1 Review
pb1316 avatar
By Phil Galanti
from Atlanta, GA

This is a real hearty soup great for lunch or as a standalone meal. Make ahead.

★★★★★ 1 Review
serves 8
prep time 1 Hr 30 Min
cook time 2 Hr
method Stove Top

Ingredients For pasta e fagioli

  • 1 lb
    dry great northern or navy beans
  • 28 1/8 oz
    whole tomatoes crushed by hand
  • 8 oz
    tomato sauce
  • 2 md
    carrots chopped
  • 1/2 c
    onion chopped
  • 2 1/2 c
    celery chopped
  • 1 1/2 tsp
  • 2 1/4 tsp
  • 2 Tbsp
    olive oil
  • 1 lb
    elbow macaroni
  • extra virgin olive oil for garnish
  • parmesan cheese for garnish

How To Make pasta e fagioli

  • 1
    In 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.
  • 2
    Add 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)
  • 3
    Combine 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.
  • 4
    Cook 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.
  • 5
    Note 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.

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