Classic Pasta e Fagioli Recipe
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.
*Note: It's best to leave the macaroni on the side until plating. Otherwise, it will soak up the broth.
- 2 cups ditalini macaroni
- 4 tablespoons olive oil
- 4 cloves garlic, sliced
- Two 15-ounce cans cannellini beans
- One 15-ounce can chicken broth
- One 16-ounce can Italian plum tomatoes, drained, chopped
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
- Grated parmesan, for garnish
In a pot, bring water to a boil, add the ditalini and cook, roughly 5-7 minutes. When cooked through, drain and set aside.*
Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté until golden, about 2 minutes. Add the cannellini beans and cook 5 minutes. Bring to a light boil.
Add the chicken broth, and reduce the heat to a simmer, letting it thicken. Add the tomatoes and stir occasionally, breaking up the tomatoes with the back of a spoon, about 15 minutes. Season with red pepper flakes, salt, and pepper, and cover with a lid. Cook for about 3 minutes.
Place pasta in individual bowls, pour the sauce over and toss thoroughly. Sprinkle with a hint of parmesan and serve.