Pasta E Fagioli
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Yields:
-
10 cups
- Serves:
- 8
ingredients
- 2 tablespoons extra virgin olive oil (you'll need a bit more for drizzling)
- 1 small white onion, diced
- 6 garlic cloves, minced
- 1 lb dried romano beans, soaked overnight, drained
- 1 cup prepared tomato sauce
- 3⁄4 cup white wine
- 14 cups water
- 1 tablespoon kosher salt
- fresh ground black pepper
- 1 carrot, peeled, diced
- 1 stalk celery, diced
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 2 inches parmesan rind (optional)
- 1 whole fresh yellow hot pepper, slit lengthwise
- 3 fresh lasagna sheets, roughly cut (2 cups)
- freshly grated parmesan cheese
directions
- In large stockpot, heat 2 tablespoons oil over medium.
- Sauté onion and half of garlic until translucent, 5 minutes.
- Add beans, tomato sauce, wine, water, salt, pepper, carrots, celery, basil, oregano and parmesan rind, if using.
- Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until beans are tender and soup is reduced by one quarter, about 1 hour.
- Stir in remaining garlic, chili and pasta.
- When pasta is cooked, about 3 minutes, remove chili; discard. Adjust seasoning.
- Serve drizzled with oil and cheese.
- Makes 8 servings (10 cups).
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