Pasta e fagioli is a classic Italian dish that uses pantry staples like canned cannellini beans and diced tomatoes. Make this a vegetarian dish by skipping the pancetta.
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Pasta and beans — they’re a classic combination in Italian cooking, savory and sweet together in one dish. This quick pasta salad is based on that pairing. The dressing uses a basil-infused oil; look for it among the flavored and nut oils at your supermarket. Best of all, the salad can be stored in the refrigerator in a sealed container for up to four days, ready when you are.
Nothing warms the soul better than a bowl of hearty, hot soup. In my house, that usually comes in the form of minestrone, escarole and bean, or pasta e fagioli.
Translating to pasta and beans, this robust dish is ideal for a one-pot dinner, with some crusty bread for dipping. The richness of the plum tomato paired with the weighty cannellini beans makes for a nice base. Blend with a bold combination of garlic and red pepper flakes and we're in business.
Perfect for the chill in your bones during fall and winter nights, these simple steps will leave you cozy in no time.
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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.”
Everyone seems to have their own special recipe for pasta e fagioli, and this one is my family’s. This is the type of rustic Italian dish that my parents grew up eating -- "peasant food," meaning it was cost-effective, hearty and the ingredients were readily available.
Peasant food or not, pasta e fagioli will fill you up, warm you up and it makes a satisfying meal -- especially when it’s served with rustic Italian bread and a glass of wine.
This is a vegetarian recipe (and vegan if you swap out the Parmesan cheese), but many people add prosciutto or bacon to the dish for added flavor.
Pasta e Fagioli, meaning “pasta and beans,” is a traditional Italian meatless dish that has also been referred to as a “peasant” dish, because the ingredients are so inexpensive. While this version is meatless, it calls for salt pork to add a deeper, meaty flavor to the soup; adding it is completely up to you. — Allison Beck