Pasta e Fagioli (Pasta and Beans)
Total Steps
4
Ingredients
13
Tools Needed
7
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Pasta e FagioliIngredients
- 1 teaspoon black pepper
- 1 tablespoon fresh parsley
- 1/4 teaspoon salt
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon hot pepper flakes
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 3/4 cup elbow macaroni
- 2 small tomatoes, diced
- 1 cup low-sodium vegetable stock
- 3 cups water
- 2 15-ounce cans cannellini beans, rinsed and drained
- 2 tablespoons olive oil
Instructions
Step 1
In a large stock pan, heat the olive oil and diced onion over medium-high heat. Allow the onion to cook until it is tender. Add the diced tomatoes (or marinara sauce) and minced garlic, incorporating them into the mixture. Cook for 1-2 minutes, being careful not to burn the garlic.
Step 2
Add the vegetable stock, water, salt, black pepper, and hot pepper flakes to the pan. Bring this mixture to a boil, then add the pasta. Lower the heat and allow the pasta to cook until it’s about 3/4 of the way finished (still slightly firm).
Step 3
Add the rinsed and drained cannellini beans to the mixture. Allow it to continue cooking until the pasta is fully cooked. Add the torn fresh parsley toward the end of your cooking time. Taste and adjust the seasoning as needed.
Step 4
Serve the pasta e fagioli in individual bowls, garnished with extra fresh parsley if desired, and sprinkle with the grated Parmesan cheese.