Pasta e Fagioli, “beans and macaroni” is a dish that I hold dear to my heart. As a kid my grandparents on both sides made this dish often. It was always an easy go to meal. We would never call this Pasta e Fagioli. We called it “Pasta Fazool”, Neapolitan dialect for pasta e fasule. But whatever you call it, this dish is delicious.
For this recipe I used the ditalini from my very own pasta line. This pasta (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! The taste is amazing as well. I also use my extra virgin olive to drizzle on top. Both are available right here my website.
Ingredients
To ½ Cup Extra Virgin Olive Oil
6i Garlic Cloves, Whole
¼ tsp. Red Pepper Flakes
1 Medium Onion- (about 5 oz.), Chopped
3 Celery Stalks- (about 4.5 oz), Chopped
2 Small Carrots - (about 4 oz), Peeled and Diced
1 28 oz. Can Whole Tomatoes, Pureed
4 15 oz Cans Cannellini Beans
8 Basil Leaves, Chopped
3 Tbsp. Fresh Parsley, Chopped
1 tsp. Oregano
1 1/2 tsp. Salt
½ tsp. Black Pepper
2 - Pecorino Romano or Parmigiano Reggiano Ends
3 Cups - Low Sodium Chicken Broth
1 lb. Pasta
Hot Cherry Peppers, seeded and chopped (Optional)
To a soup pot add olive oil and the garlic and cook on low heat. Cook the garlic until it is fork tender and remove it from the pan. Mash it up with a fork and reserve for later. Add the onions to the pot along with the red pepper flakes and sauté for about six minutes or until the onions are translucent. Add the celery and carrots to the pot and cook for another 10 minutes. Add the garlic back to the pan. Next add the tomatoes. Mix well and cook for 3 minutes. Drain two of the cans of beans and keep the other two cans in their juices. Add all the beans to the pot. Season with the basil, parsley, oregano, salt and pepper. Then add the ends of the Pecorino Romano or Parmigiano Reggiano cheese. If you do not know what these are, they are basically saved ends of the cheese that I keep in the freezer to season my soups and sauces. If you do not have the ends you can add some grated cheese to the soup. Simmer on low for about 10 minutes. Add the chicken broth and simmer for at least another 25 to 30 minutes on low. At this point check your seasoning.
While the soup is cooking, boil your water and salt it. Add the ditalini and drain once cooked.
To serve, add the pasta to a bowl and top with the bean soup. I also like to sprinkle some extra grated cheese, a drizzle of extra-virgin olive oil and the chopped cherry peppers.