# Pasta and Beans Recipe

> A very simple dish, soupy enough to be served in bowls rather than on plates. This classic Italian pasta fazool (pasta e fagioli) is hearty and comforting.

**Prep time:** 10 minutes
**Cook time:** 2 hours
**Total time:** 2 hours 10 minutes
**Servings:** 4
**Storage:** Refrigerates 3-4 days

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## Ingredients

- 1 cup dried white beans, such as cannellini or Great Northern, soaked overnight, or use the quick-soak method, or 14 oz can, washed and drained
- 4 TBSP olive oil, plus more for serving
- 1/2 medium onion, coarsely chopped
- 1/2 medium carrot, peeled and coarsely chopped
- 1/2 celery rib, coarsely chopped
- 1-2 garlic cloves to taste, minced
- 1/2 cup finely chopped ripe plum tomatoes or canned whole plum tomatoes, drained
- 1 fresh rosemary sprig, finely chopped
- about 3 1/2 cups boiling water
- 1/3 package (lb) fusilli, small pasta shells, small ziti, or fettuccine or tagliatelle broken into roughly 2-inch lengths
- salt and freshly ground black pepper to taste
- 1/4 cup minced flat-leaf parsley
- freshly grated Parmigiano cheese for garnish

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## Shopping List

### 🥫 Pantry
- [ ] 1 cup dried white beans (cannellini or Great Northern) or 14 oz can
- [ ] 4 tbsp olive oil (plus more for serving)
- [ ] 1/3 lb pasta (fusilli, small shells, ziti, or fettuccine/tagliatelle)

### 🥬 Produce
- [ ] 1/2 medium onion
- [ ] 1/2 medium carrot
- [ ] 1/2 celery rib
- [ ] 1-2 garlic cloves
- [ ] 1/2 cup plum tomatoes (or canned)
- [ ] 1 fresh rosemary sprig
- [ ] 1/4 cup fresh flat-leaf parsley

### 🧀 Dairy
- [ ] Freshly grated Parmigiano cheese

### 🧂 Spices
- [ ] Salt
- [ ] Black pepper

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## Instructions

1. **Drain beans.** DRAIN the beans and set aside.

2. **Sauté vegetables.** HEAT the oil in a large heavy saucepan over medium heat and gently sauté the onion, carrots, celery, and garlic until the vegetables are soft but not brown, about 10 minutes.

3. **Add beans and liquids.** ADD the beans to the vegetables along with the tomatoes, rosemary, and about 3 cups boiling water.

4. **Simmer beans.** BRING back to a boil, reduce the heat, and simmer, covered, until the beans are tender - 1 to 1 1/2 hours, depending on the age and size of the beans.

5. **Add water as needed.** ADD more boiling water from time to time as necessary: the beans should always be covered with simmering liquid.

6. **Puree some beans.** WHEN the beans are very tender, transfer about 2 cups beans and their liquid to a food processor and process to a thick puree. Or put them through the medium disk of a food mill.

7. **Return puree and add pasta.** STIR the puree back into the beans.

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## Notes

- **Equipment needed:** Large, heavy saucepan with cover. Food processor (to puree some of the beans, makes thicker soup).
- **Bean preparation:** If using canned beans, you can skip the long cooking time and add them with the tomatoes and rosemary, then simmer for about 20 minutes before pureeing some.

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## Serving Ideas

- Serve in bowls with a drizzle of good quality olive oil on top
- Garnish generously with freshly grated Parmigiano cheese
- Pair with crusty Italian bread
- Serve with a simple green salad