Pasta e fagioli is a simple, hearty soup-type dish made with pasta and beans. Some of you may know this dish from your Italian relatives, friends or local restaurants as “pasta fazool.” Known as “peasant food” because it is inexpensive to make with ingredients readily available, this well-loved dish makes a delicious and hearty meal!
In a large stock pan over medium-high heat, add the olive oil and the onion. Allow the onion to cook until it is tender (about 3 minutes). Add the tomatoes (or marinara sauce) and garlic and incorporate it into the mixture. Cook for just 1-2 minutes (be careful not to burn the garlic).
Add the vegetable stock, water, salt, pepper and red pepper flakes. Bring this to a boil and then add your pasta. Lower the heat and allow the pasta to cook until it’s about 3/4 of the way finished (still slightly firm).
Add beans and allow the mixture to continue cooking until the pasta is fully cooked (about 10-15 minutes). Add the parsley toward the end of your cooking time. Taste and adjust the seasoning as needed.
Serve in individual bowls with extra parsley as garnish and sprinkle with the Parmesan cheese.
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This was quite delicious and simple not to mention pretty quick.
I made this to compare to my current Pasta and Beans recipe which has slightly more
red-based broth. The use of fresh chopped tomatoes makes a more clear broth. Up until now, another website was my favorite. Your recipe has me much more drawn to this site.
Thank you for sharing it! tc11142015
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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