Pasta e fagioli is an Italian staple that has as many variations as there are regions and families. With that in mind, I consider our family’s version more of a guideline than a recipe. Utilizing beans, onions, and tomato paste as a base for a flavorful stock, this recipe can be as basic or as dressed up as you’d like. Although perfectly hearty without any toppings, I borrow the same technique employed for Asian noodle soups and top with lightly cooked vegetables. Steaming or sauteeing your vegetables separately instead of cooking them in the broth allows the vegetables to maintain some snap. Just be sure to properly season those veggies with salt, pepper, or even garlic before topping up. And when fresh herbs are abundant, basil or parsley are perfect accompaniments as is cheese or nutritional yeast. Go ahead and make it your own and use whatever you have on hand.
ingredients
1.5 oz (3 Tablespoons) Olive Oil, divided
4-6 oz (1 medium) Onion, chopped
2 Celery Stalks and/or Carrots, optional
10 grams (4 cloves) Garlic, minced
8 oz (1/2 pound) Dried Lima Beans or other bean such as cannellini, navy, or chickpeas, pre-soaked if cooking on stove
2 Teaspoons Table Salt, divided approximate, to taste
12 Cups Water, divided
8 oz (1/2 pound) Elbow Macaroni, Ditalini, or other small tube pasta
4 oz (1/4 cup or 1 tube) Tomato Paste
Fresh Ground Pepper, to taste
optional topping suggestions
Fresh Chopped Herbs such as basil, oregano, or parsley
Nutritional Yeast
Cheese such as parmesan, romano, or feta, grated or crumbled
Lightly sauteed greens such as kale, chard, or spinach
Lightly sauteed summer squash such as yellow, zucchini, or patty pan, sliced or julienne
Sauteed mushrooms of choice, thickly sliced
Lightly steamed vegetables such as green beans, broccoli, or brussel sprouts
deviations & tips
Cooking the pasta separately, keeps it from getting bloated.
Cook the veggies so that they maintain some snap.
Be sure to properly season your veggie toppings with salt, pepper, or even garlic before topping up.
Do not use precooked beans!
the method
In a 3 quart or larger stock pot or pressure cooker, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and saute until deeply golden or lightly browned. Stir in carrots and/or celery, if using, garlic, 4 cups of water, 1 teaspoon of table salt and beans.
For stovetop cooking, be sure water covers by at least 2 inches. If not, add more water. Bring mixture to a boil, cover, reduce to a simmer, and cook for about 1 to 2 hours or until beans are tender and creamy. Add water during cooking as needed in order to maintain a couple inches of cover. Remove from heat and set aside.
Place colander inside large bowl and set aside. Add 2 quarts (8 cups) of water to a stockpot along with 1 teaspoon of salt. Bring to a boil. Add pasta and cook according to package intructions or until al dente, about 8-10 minutes. Strain into prepared colandar and reserve about 4 cups of water. Rinse pasta with cold water and shake off access moisture. Add pasta to a large bowl and stir in a tablespoon of olive oil.
Add tomato paste to bean mixture. Heat gently to melt the paste. Stir in reserved pasta water, about 1 cup at a time until you reach the desired consistency. You can add more or less water depending on your personal preference. Just be sure to add salt to taste. Add black pepper to taste. Serve with prepared pasta. If desired top with prepared vegetables and/or herbs of choice.
For an electric pressure cooker, set pressure to high or 12 psi and cook for about 20 minutes for navy, 25 minutes cannnellini, 35 minutes for lima or northern white, or for about 40 minutes for chickpeas. When finished cooking, the beans should be tender and creamy and you should have a thick broth.
Place colander inside large bowl and set aside. Add 2 quarts (8 cups) of water to a stockpot along with 1 teaspoon of salt. Bring to a boil. Add pasta and cook according to package intructions or until al dente, about 8-10 minutes. Strain into prepared colandar and reserve about 4 cups of water. Rinse pasta with cold water and shake off access moisture. Add pasta to a large bowl and stir in a tablespoon of olive oil.
Add tomato paste to bean mixture. Heat gently to melt the paste. Stir in reserved pasta water, about 1 cup at a time until you reach the desired consistency. You can add more or less water depending on your personal preference. Just be sure to add salt to taste. Add black pepper to taste. Serve with prepared pasta. If desired top with prepared vegetables and/or herbs of choice.
Pasta e Fagioli with Lima Beans and Kale