Provided by Jeff Gordinier
Categories dinner, pastas, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cover the beans with water, and add the baking soda, half the celery stalk and the bay leaf. Soak them for 24 hours.
- Drain and rinse well. Place in a pot and add cold water to two inches above the beans. Add the rest of the celery, the onion, tomatoes, and 1 tablespoon of olive oil. Bring to a boil, then reduce heat and simmer until the beans are tender, about 1 hour 20 minutes.
- Bring a large pot of lightly salted water to a boil. Meanwhile, drain the beans, reserving 1 cup of the cooking liquid. Discard the celery, onion, and bay leaf. In a soup pot over low heat, sauté the garlic in 1 tablespoon of the olive oil for 1 minute, add 2 tablespoons parsley, and continue to sauté until garlic is light brown, 1 or 2 more minutes. Add the beans and 1/2 cup of their cooking liquid, mashing a few beans with a fork to give the soup body. Bring to a simmer.
- When the water has reached a boil, add the pasta and cook for half the time called for on the package. Drain the pasta and add it to the beans, reserving the cooking water. Raise the heat under the soup pot to medium and cook until the pasta is al dente, adding enough reserved pasta water or bean cooking liquid to make a thick broth.
- Ladle into bowls, garnish with parsley and pepper, and drizzle with remaining 1 tablespoon olive oil. Serve immediately or the pasta will absorb the broth.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 9 grams, Carbohydrate 82 grams, Fat 12 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 567 milligrams, Sugar 6 grams
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Chhammad Jutt
j@hotmail.co.ukThis is the best pasta e fagioli recipe I've ever tried. It's so flavorful and satisfying.
Likhon Sadhu
sadhu_l87@aol.comI love the addition of the Parmesan cheese to this recipe. It really takes it to the next level.
Matano Mwango
m_m@hotmail.comThis pasta e fagioli is so easy to make and it's always a crowd-pleaser.
M.G.T
m.g.t@hotmail.comThis is a great recipe for using up leftover pasta and beans. It's also a great way to get your kids to eat their vegetables.
Sadie Hudson
sadie-hudson89@gmail.comI love the use of different beans in this recipe. It adds so much flavor and texture.
Jack Morris
jack_m@aol.comThis pasta e fagioli is the perfect comfort food. It's warm, hearty, and filling.
Adebowale Michael Sanni
s@hotmail.frI've been making this recipe for years and it never disappoints. It's a classic for a reason.
Haley Buckler
haley-buckler49@hotmail.comThis is one of my favorite pasta recipes. It's so simple to make and always turns out delicious.
washam sheraz
w.s@gmail.comI made this recipe for a potluck and it was a huge success. Everyone loved it!
Moin Uddin
u-moin78@gmail.comThis pasta e fagioli is so flavorful and comforting. It's the perfect meal for a cold winter day.
Box No
n.box6@gmail.comI love the addition of the chopped parsley to this recipe. It really brightens up the dish.
Brenda Amunrud
amunrud_b@hotmail.comThis is a great recipe for a quick and easy weeknight meal. I served it with a side of salad and it was perfect.
Seydouba Yansane
yansaneseydouba28@yahoo.comI used canned beans for this recipe and it still turned out great. I will definitely be using this recipe again.
Sabbir Khan
khan-sabbir21@hotmail.co.ukI added some extra vegetables to this recipe, such as carrots and celery. It turned out even better than I expected!
M Jutt
jutt81@yahoo.comThis is my go-to recipe for pasta e fagioli. It's easy to make and always delicious.
Abdulkadir Abubakar
aabdulkadir@hotmail.co.ukI've made this recipe several times and it always turns out great. It's a great way to use up leftover pasta and beans.
Nakisozi Christine
n_christine31@hotmail.frThis pasta e fagioli was a hit with my family! The flavors were rich and hearty, and the beans were cooked perfectly. I will definitely be making this again.