PASTA E FAGIOLI (PASTA AND BEANS)
4 servings
This version of pasta and beans is more a thick stew than a soup. If you prefer it thinner, add more stock or broth, or even water. If desired, add a Parmesan rind along with the stock.
Heat in a large saucepan over medium heat:
- 2 tablespoons olive oil
Add and cook, stirring, until the onion is golden brown, about 8 minutes:
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery rib with leaves, finely chopped
Stir in:
- 2 large garlic cloves, minced
Cook for 1 minute, then add:
- Two 15½-ounce cans cannellini, borlotti, or Great Northern beans, drained and rinsed, or 3 cups cooked white beans
- One 14½-ounce can diced tomatoes
Partially mash the beans with the back of a spoon. Add:
- 2 cups chicken or vegetable stock or broth
Bring to a simmer, partially cover, reduce the heat, and simmer for 5 minutes. Stir in:
- 1 cup elbow macaroni, ditalini, or other short pasta (4 ounces)
Cook until the pasta is tender. Thin the sauce, if needed, with additional stock, broth, or water. Season to taste with:
- Salt and black pepper
Just before serving, stir in:
- ¼ cup grated Romano
- 2 tablespoons minced parsley
Ladle into bowls and serve with additional grated cheese.