Pasta e Fagioli – Italian Bean and Pasta Stew

Pasta e Fagioli is a hearty Italian bean and pasta stew from the family kitchen, with tomatoes, herbs and a little Parmesan for a rich, filling flavor. It is a relative of minestrone, but goes without the big pile of vegetables and is ready in about 45 minutes.

By yumbelo · 4 servings · 45 minutes

Ingredients

  • 1 Stück Onion
  • 2 Stück Carrots
  • 1 Stück Celery stalk
  • 2 Stück Garlic cloves
  • 3 EL Olive oil
  • 1 Stück Rosemary sprig
  • 1 Stück Bay leaf
  • 1 Dose Peeled tomatoes, canned (400 g)
  • 2 Dose Cannellini beans, drained (400 g can)
  • 1 l Vegetable stock
  • 150 g Ditalini or small elbow pasta
  • 50 g Parmesan, in one piece
  • 0.5 Bund Flat-leaf parsley
  • Salt
  • Pepper, freshly ground

Method

  1. Finely dice the onion, carrots and celery. Finely chop the garlic.
  2. Heat the olive oil in a large pot over medium heat. Sweat the onion, carrot and celery in it for about 6 minutes, until soft. Add the garlic and rosemary and fry for another minute.
  3. Crush the peeled tomatoes a little with a spoon and add them to the pot. Let them reduce for about 3 minutes.
  4. Drain the beans and add them to the pot together with the bay leaf and the vegetable stock. Bring to a boil and simmer over low heat for 10 minutes.
  5. Remove a quarter of the beans, purée them with a little stock and return them to the pot. This makes the stew nicely creamy.
  6. Add the pasta and cook until al dente according to the package instructions, usually about 8 to 10 minutes. Stir occasionally so nothing sticks to the bottom.
  7. Remove the rosemary sprig and bay leaf. Season with salt and pepper.
  8. Finely chop the parsley. Finely grate the Parmesan. Serve the stew in deep bowls, sprinkled with parsley and served with Parmesan.