
Pasta e Fagioli / Pasta and Beans
Ingredients (16)
- 1 ¼ cups dried Borlotti beans* (soaked 8-12 hours in a bowl of water drained and rinsed)
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- ½-1 onion chopped
- 1 celery stalk chopped
- 2 carrots chopped
- 4 cups vegetable broth**
- ¾ teaspoon oregano
- ¾ teaspoon basil
- ½ teaspoon salt
- pinch or 2 of hot pepper flakes if desired
- ¾ cup tomato puree (passata)
- 2 cups water
- 1 ¼ cup dried pasta (small ditaloni, quadrucci etc)
- *The cooked beans should equal about 2 ½ cups, if you use canned beans then be sure to drain them.:
- **Vegetable broth can be homemade or store bought.:
Directions
Learn how to make this recipe at An Italian in my Kitchen
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