Pasta Fagiole

Ingredients

•Cannellini Beans - or any small white bean

•Celery

•Carrots

•Onion

•Garlic

•Cherry Tomatoes 

•Oregano - to taste (about 1 teaspoon to 1 tablespoon)

•Salt

•Small shaped pasta - Mista Corta used here. Mista Corta (short mixed) is the official pasta used for pasta fagiole in Naples.

Directions

Prepare your beans with either long or quick soak, or you can use canned beans as well. Sauté in extra-virgin olive oil, onions, celery, & carrots. Once they are cooked down, add your garlic and once fragrant remove pan from stove. 

Mix in a large pot, beans, cherry tomatoes and juice from the can, your celery, carrot, onion, & garlic mixture, then mix in the pasta and some pasta water (you can make it a soup-y as you like). Be sure not to drain and rinse your pasta. Then add oregano and salt to taste. Enjoy immediately! 

Note

You can make this as 'soup-y' as desired with extra liquid. The pasta fagiole shown here is a thick/hearty version.