Pasta e Fagioli Recipe
When growing up in a small town in Pennsylvania and being Italian, Pasta e Fagioli (Pasta and Beans) was a soup you had every 1-2 weeks and it didn’t matter if it was the middle of winter or the middle of a heat wave in July – it was a common staple. My pasta e fagioli recipe is nothing fancy and is pretty easy to prepare – BUT it’s delicious!
1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) Roman (Romano) beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cans tomato puree
12 ounces Ditalini
Salt and pepper to taste
Parmesan cheese, freshly grated
Place olive oil and garlic in a large pot (6 quart). Cook over medium heat just until golden brown (being careful not to burn the garlic). Add tomato paste and cook 3−4 minutes stirring occasionally.
Puree 1 can of beans in food processor or blender (or mash them with a fork); add to pot with remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water, 2 cans tomato puree, salt and pepper.
Increase heat and bring to a boil, stirring occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al dente, adding remaining hot water, if needed and stirring occasionally.
Serve hot topped with Parmesan and fresh basil, if desired.
Don’t forget – with most of my recipes, you can add and subtract whatever ingredients you like/don’t like. Make it the way you like it!