Pasta e Fagioli
Here’s a simplified version of an old hearty Italian favorite. Instead of cooking each component separately, they’re all prepared in one pot, leaving you with less cleanup!
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, main course
Dietary Considerationpeanut free, soy free, tree nut free, vegetarian
Type of Dishsoup
- 1 teaspoon olive oil
- 2 medium onions, sliced (about 2 cups)
- 2 garlic cloves, minced
- 2 celery ribs, chopped (about 11/3 cups)
- 1 medium zucchini or yellow squash, chunked (about 1 cup)
- 3 carrots, sliced (about 1½ cups)
- 1 cup dry white beans, picked over and soaked
- 4 cups water
- 1 tablespoon dried oregano
- 3 medium tomatoes, peeled, seeded, and chopped (about 2 cups) or 2 cups drained canned chopped tomatoes
- 1 teaspoon salt or to taste
- 1 cup dried macaroni
- 1 cup freshly grated Parmesan cheese, plus additional for the table
- Chopped fresh parsley (optional)
Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, celery, squash, and carrots and cook, stirring frequently, for 3 minutes.
Add the beans, water, and oregano. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 1 hour, or until beans are tender. Add the tomatoes and salt. Cook, covered, 10 minutes.
The recipe can be made ahead until this point. Refrigerate until ready to continue.
Bring to a boil, stir in macaroni, reduce heat, and simmer, covered, for 5 minutes. Remove from heat, add 1 cup Parmesan cheese, and let stand 5 minutes before serving. Taste and adjust seasoning. Serve with additional parsley, if desired, and cheese.
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1994 Bonnie Tandy Leblang