This recipe is slightly adapted from here: https://pinabresciani.com/authentic-pasta-fagioli/
Print
Ingredients
2 tbsp olive oil
1 small onion, diced
1 carrot, or 2 small ones, diced
1 large celery stalk, or 2 small ones, diced
2 tsp sea salt
1 tsp pepper
1 can white kidney beans or Romano beans, drained and rinsed
1 cup passata
4 cups chicken stock
1 parmigiano Reggiano rind (optional)
3/4 cup small shell pasta
pinch of dried rosemary or Italian seasoning
Directions
- In a large pot over medium heat, add olive oil. Once olive oil is heated through, add diced carrots, celery and onions. Add salt and pepper and seasoning. Cook until fragrant – about 5 minutes.
- Add the beans and cook for 3-5 minutes.
- Optional step but recommended (this will give the dish a creamy consistency) – Use the immersion blender to blend the mixture a little, until half creamy and half chunky. (Take out the parm rind first, then place back in to simmer)
- When the mixture comes to a boil, add in the pasta. Stir constantly until the pasta is cooked. If pasta is not stirred constantly, it will stick to the pot. If pasta absorbs too much liquid, add more stock.
- Remove the cheese rind.
Add some grated parmigiano reggiano. Enjoy!
