It’s only Tuesday and I’ve made this twice this week. I’ve been craving comfort food lately and this pasta fagioli fits the bill. Now, I know there’s many different ways to make this classic Italian dish. I am in no way saying mine is the most authentic, this is just my version. Not that there’s a right or wrong way to make this, or any recipe for that matter. Some believe that pasta fagioli is more a soup, some say it’s a stew. Some say it should be red, while others think it should be white. I like this to be more on the stew side, rather than soupy. It’s also not totally red, but not white either. I use just a small amount of tomato sauce. No matter how you make this, it’s impossible to screw up. It is so easy! It’s a one pot meal, which is always my favorite. It also reheats well and the leftovers taste even better. I could eat a bowl of this every single night. Top it with Parmesan and some crusty Italian bread for dipping- so good!
– 1 small yellow onion or half of a large onion, diced
– 2 celery stalks, diced
– 2 cloves of garlic, minced
– 2 15oz cans of cannelini beans, rinsed and drained
– 1 8oz can tomato sauce
– 6 cups of water
– 1 1/2 cups small pasta (I like small shells but any small pasta will do!)
– seasonings- salt, pepper, parsley, basil
In a large pot, heat a few tablespoons of olive oil over medium heat. Add the onion, celery and garlic. Cook for about 5 minutes. Add in the beans, tomato sauce and water. Stir to combine everything, then cover and cook on medium heat for about 45 minutes. Stir a couple of times in between. After 45 minutes, uncover and season with salt and pepper. Add in the pasta and cook about 10 minutes, stirring occasionally. Season with parsley and basil then cover and let it sit for 5-10 minutes to thicken up some more. Serve immediately.