Pasta e Fagioli Recipe Recipe

Name: Pasta e Fagioli Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried tubettini pasta (you can substitute ditalini, conchigliette, or small maccheroni); 2 cups cooked small white beans such as cannellini (see Game Plan note); 2 tablespoons water; 3 tablespoons olive oil; 1 small yellow onion, finely chopped; 2 medium garlic cloves, minced; 10 small fresh sage leaves, finely chopped; Leaves from 2 fresh rosemary sprigs, finely chopped; 3 tablespoons tomato paste; 4 cups reserved bean-cooking liquid; 2 ounces Parmigiano-Reggiano cheese, grated; Olive oil, for drizzling

Servings: persons

1 cup dried tubettini pasta (you can substitute ditalini, conchigliette, or small maccheroni)
2 cups cooked small white beans such as cannellini (see Game Plan note)
2 tablespoons water
3 tablespoons olive oil
1 small yellow onion, finely chopped
2 medium garlic cloves, minced
10 small fresh sage leaves, finely chopped
Leaves from 2 fresh rosemary sprigs, finely chopped
3 tablespoons tomato paste
4 cups reserved bean-cooking liquid
2 ounces Parmigiano-Reggiano cheese, grated
Olive oil, for drizzling

1
Fill a medium saucepan with heavily salted water and bring to a boil over high heat.
2
Add pasta and boil until partially cooked, about 5 minutes.
3
Drain and set aside.
4
Combine 1/2 cup of the cooked beans and the water in a blender or food processor and process until smooth.
5
Set aside.
6
Heat olive oil in a large saucepan over medium heat.
7
When oil shimmers, add onion and cook until soft and translucent, about 3 to 4 minutes.
8
Stir in garlic, sage, and rosemary and cook for 1 minute, stirring constantly.
9
Season well with salt and freshly ground black pepper.
10
Stir in tomato paste and cook until it caramelizes and melts in with the other ingredients, about 2 minutes.
11
Thin tomato-paste mixture with bean-cooking liquid, add remaining 1 1/2 cups beans, and let simmer for 10 minutes.
12
Add pasta and bean puree to soup, and simmer until pasta is al dente, about 5 minutes.
13
Adjust salt and pepper if necessary, sprinkle with Parmigiano-Reggiano and a drizzle of olive oil, and serve.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dried tubettini pasta (you can substitute ditalini, conchigliette, or small maccheroni), 2 cups cooked small white beans such as cannellini (see Game Plan note), 2 tablespoons water, 3 tablespoons olive oil, and more.

Yes, Pasta e Fagioli Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta e Fagioli Recipe

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