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Pasta e Fagioli

Pasta e Fagioli

Our version of pasta and beans is thick, like a stew. To thin it, use a little extra broth.

Everyday Food, December 2010 http://www.marthastewart.com/326880/pasta-e-fagioli
3.086955
Rated
61.7391100(25)25
  • Prep Time 20 minutes
  • Total Time 45 minutes
  • Yield Serves 4

Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 3 celery stalks, diced medium
    • 2 carrots, diced medium
    • 1 small red onion, diced medium
    • 2 garlic cloves, minced
    • Coarse salt and ground pepper
    • 1 sprig oregano
    • 1 can (28 ounces) diced tomatoes
    • 2 1/2 cups low-sodium vegetable broth
    • 1 Parmesan rind (optional), plus 1/4 cup shaved Parmesan for serving
    • 1 cup small pasta, such as ditalini
    • 1 can (15.5 ounces) cannellini beans, rinsed and drained

Directions

  1. In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan.

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