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Pasta E Fagioli

Fettuccine.Inn's picture
Ingredients
  Dry navy beans/Cranberry beans 10 Ounce, sorted and rinsed (1 1/4 Cup)
  Cold water 3 3⁄4 Cup (60 tbs)
  Salt 1 1⁄2 Teaspoon
  Vegetable oil 3⁄4 Cup (12 tbs), divided (2/3 Cup Plus 3 Tablespoons)
  Bay leaf 1
  Whole garlic cloves 3 , peeled
  Carrots 3 , diced
  Celery ribs 2 , sliced
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), crushed
  Dried oregano leaves 1 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Black pepper 1
  Tomatoes 7 , peeled, coarsely chopped
  Shell shaped pasta 8 Ounce
Directions

GETTING READY
1) In a Dutch oven, soak the beans in cold water for 6 to 8 hours or overnight.
2) Add salt, 2/3 cup oil, bay leaf and whole garlic cloves to soaked beans.
3) Place over medium heat and simmer gently until beans are tender for 2 to 3 hours,
4) Drain excess water by reserving 1 1/2 cups cooking liquid. Remove and discard bay leaf and garlic.

MAKING
5) In a large skillet, heat up remaining 3 tablespoons oil. Add carrots, celery and onion to cook until soft. Add crushed garlic and seasonings; simmer 30 minutes. Add tomatoes; cook 10 minutes.
6) Add pasta in boiling water to cook until just tender; drain water.

SERVING
7) Use a bowl to combine, vegetables, pasta and reserved cooking liquid. Cover; simmer 10 minutes, stirring occasionally.
8) Garnish with chopped fresh parsley and serve with grated Parmesan cheese.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Cook Time: 
50 Minutes
Servings: 
4

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