Traditional Italian Pasta Fagioli Recipe
Authentic Italian pasta fagioli recipe with creamy cannellini beans, vegetables, and pasta in a rich tomato broth
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion finely diced
- 2 large carrots finely diced
- 2 celery stalks finely diced
- 4 garlic cloves minced
- 1/4 cup fresh flat-leaf parsley chopped
- 1 lbs dried cannellini beans (or 3 cans, drained and rinsed)
- 8 cups vegetable or chicken broth
- 1 can crushed tomatoes (14.5 oz)
- 1 lbs ditalini pasta
- 1/4 cup tomato paste
- 2 bay leaves
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Parmigiano-Reggiano cheese Freshly grated for serving
- Extra-virgin olive oil for drizzling
Instructions
- If using dried cannellini beans, soak overnight in cold water. Next day, drain and rinse, then simmer in salted water for 45-60 minutes until tender. Reserve 2 cups cooking liquid. If using canned beans, drain and rinse.
- Heat olive oil in large Dutch oven over medium heat. Add onion, carrots, and celery. Cook 8-10 minutes until softened. Add garlic and cook 1 minute more.
- Stir in tomato paste and cook 2 minutes. Add crushed tomatoes, oregano, bay leaves, and red pepper flakes. Season with salt and pepper. Simmer 10 minutes.
- Add cooked beans and 6 cups broth to pot. Bring to boil, then reduce heat and simmer 15 minutes. Mash 1 cup of beans against pot side with wooden spoon for thickness.
- Add remaining 2 cups broth and bring to boil. Add pasta and cook according to package directions, stirring frequently to prevent sticking.
- Remove bay leaves and taste for seasoning. Add salt, pepper, and fresh parsley. Serve in bowls topped with grated Parmigiano-Reggiano and olive oil drizzle.