April 27th, 2024
Recipes
Pasta e Fagioli (Pasta with Beans)
Valentina P
- Difficulty
•
- Time 2+ hours
This filling Pasta e Fagioli Pasta is just the right hybrid of pasta and soup! Tender pasta, creamy beans, and a savory broth that's the ultimate comfort food. Prepping the beans in advance makes this come together surprisingly quick.
How To MakeDiet Type: Plant-based
Shopping List
- 250 grams dried borlotti beans (or pinto beans)
- 3 large carrots, peeled
- 2 celery stalks
- 1/2 white or yellow onion, sliced into wedges
- 8 ounces ditalini pasta or short macaroni (we use these ones)
- salt and pepper flakes, to taste
Instructions
- Step 1: Place the beans in a large bowl and cover them with room temperature water by 3 inches. Soak the beans for 6 hours to overnight (preferred). After soaking, drain the beans and rinse well.
- Step 2: Place the soaked drained beans in a large pot and cover with about 1.5 inches of water. Bring to boil over medium-high heat.
- Step 3: Meanwhile, chop the carrots and celery into large pieces. Slice the onion and put the vegetables in the pot with the beans. Add 2 big pinches of salt.
- Step 4: Once the beans are boiling, simmer over medium-hight heat with the lid partially covered. Cook for 1 to 2 hours, or until the beans are fork tender. The exact timing will depend on your beans. If the pot is looking a bit dry, add another splash of water. Once the beans are cooked, turn off the heat and set them aside in their cooking juices. Note: you can prep up to this step in advance, refrigerate the beans in their cooking juices, and do the next step right before eating.
- Step 5: Bring a pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions. Drain the pasta and place it back in the empty pot.
- Serve: Add ladles of the beans with the vegetables and their juices to the pasta until it reaches a broth-but-not-quite-soup consistency. You may have a little bean mix leftover, depending on your preference (Note 1). Divide the pasta into bowls and top with a generous drizzle of olive oil. Season to taste with salt and pepper flakes.
Recipe Notes
Note 1: We recommend saving any leftover bean juices for leftovers, as the pasta tends to absorb a lot of the liquid after refrigeration. That way you can always add a little more back to the pasta after reheating, if you like.
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Pasta e Fagioli (Pasta with Beans)
PT2M 250 grams dried borlotti beans (or pinto beans) 3 large carrots, peeled 2 celery stalks 1/2 white or yellow onion, sliced into wedges 8 ounces ditalini pasta or short macaroni (we use these ones) salt and pepper flakes, to taste Gluten Free Vegan 4 Servings
Ingredients:
