CentMenu / Dinner · Lunch
Pasta e fagioli
Creamy beans and short pasta share a rich, rustic tomato broth.
Ingredients
4 servings · US + metric
- 9.88 oz (280 g) pasta
- 1.59 lb (720 g) cooked white beans
- 14.11 oz (400 g) canned chopped tomatoes
- 1 onion
- 2 carrots
- 1 celery stalk
- 2 garlic cloves
- 1¾ tbsp (25 ml) olive oil
- 1 vegetable stock cube
- 2¾ tsp (2 g) dried oregano
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) olive oil in a large pan over medium heat. Finely chop 1 onion, 2 carrots, 1 celery stalk and 2 garlic cloves and sauté for 5 minutes.
Drain and rinse 1.59 lb (720 g) cooked white beans; mash a small portion and add all the beans with 14.11 oz (400 g) canned chopped tomatoes, 1 vegetable stock cube, 2¾ tsp (2 g) dried oregano and water to cover generously.
Bring to a boil and simmer over low heat for 10 minutes; add 9.88 oz (280 g) pasta and ½ tsp (3 g) salt and cook for 10–12 minutes, until tender, stirring often.
Let stand off the heat for 3 minutes; add a little hot water if needed for a thick, soupy consistency.