Pasta e’ Fagioli {Pasta and Beans}

Cover your beans with at least 2″ of water & allow them to soak overnight or at least 8 hours before you plan on cooking. Drain and set aside prior to cooking.

In a large stockpot, add 2 tbsp of the oil, the onion, carrot, celery, drained beans, and tomatoes (I gently crush the tomatoes with my hand). Cover with water. Season well with salt and add the garlic and bouillon cube. Stir well. Cook over medium-high until it comes to a rolling boil.

When it’s boiling, cook for an additional 15 minutes. Remove half of the mixture and blitz in your food processor. Return to pot. Stir well. Add hot water to the pot if liquid level is low. Taste for seasoning and add salt if necessary. Add pasta and cook until pasta is al dente. At the end, add the remaining 2 tbsp of oil and the herbs. Serve lukewarm. Garnish with Pecorino cheese if desired.

Buon appetito!