Italian
Pasta e Fagioli
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A classic Italian pasta and bean soup, vegetarian style, made with cannellini beans, soffritto, and pasta.
- Difficulty
- easy
Ingredients
12 items- Olive Oil
- Celery
- Carrot
- Onion
- Cannellini BeansSoaked overnight and pre-cooked
- Vegetable Broth
- Chili PepperWhole, for infusion; remove before serving
- PastaShort pasta, e.g., ditalini
- ParsleyChopped
- Garlic OilOr substitute 2 cloves minced garlic added to the soffritto
- SaltTo taste
- Black Pepper
Method
- Prepare the soffritto by sautéing celery, carrot, and onion in oil.
- Add the pre-cooked cannellini beans.
- Add vegetable broth and a whole chili pepper to infuse, then remove the chili.
- Cook the pasta in boiling water for 3 minutes, then transfer it to the bean pot.
- Continue cooking for another 5 minutes, adding more broth if needed.
- Add chopped parsley, salt, garlic oil (or minced garlic), and black pepper.
- Serve.
