Pasta e Fagioli

Pasta e Fagioli
  • 1 cup dry cannellini beans, soaked
  • 2 tablespoons olive oil
  • 1 onion, minced
  • 1 stalk celery, chopped
  • 1 carrot, minced
  • 1 cup chopped ham
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups beef stock
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • 1 pinch ground black pepper
  • 2/3 cup seashell pasta


  1. Drain the beans and set aside.
  2. In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring for 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
  3. Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes.

03/28/2017
Pasta e Fagioli, recipe PT15M PT1H 5 455 calories

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