traditional pasta e fagioli {Italian bean pasta}
This classic Pasta e Fagioli is the ultimate simple comfort food! Tender beans, noodles, and fresh veggies come together for a filling soup-pasta hybrid.
Servings: 4
Ingredients
- ½ lb dried small red beans
- ½ lb small pasta I used ditalini
- 2 stalks of celery chopped (about ¼ cup)
- ½ white onion diced (about ⅓ cup)
- 1 roma tomato diced
- 2-3 cloves of garlic finely minced
- 2-3 fresh parsley stems
- 1 vegetable bouillon
- salt and pepper to taste
- 1 bay leaf optional
- to serve - olive oil and fresh parsley leaves
Instructions
- First, you must soak your dry beans. Place your small red beans in a large bowl, and completely cover with water + 1-2 extra inches. Set aside overnight so they can rehydrate.
- The next day, your beans are ready to use! Dump the water out, and rinse the beans well.
- Add the beans to a large cooking pot, and mix in the diced celery, onion, tomato, and garlic.
- Cover all ingredients with water, and heat over medium until water starts to boil.
- Place the lid on the pot, lower heat to a simmer, and cook for 40-45 minutes, until beans are soft.
- At this point, add in the salt, pepper, and vegetable bouillon (mama says to add at this point to avoid having tough beans) to taste.
- Add in the pasta (+ any extra water if needed), and cook according to package directions. Add a little more salt if necessary!
- Divide the pasta e fagioli into 4 bowls, and top with a drizzle of olive oil, fresh parsley leaves, and an extra crack of black pepper. Enjoy!