Pasta Fagiole

Pasta fagiole is a family specialty. My mother made it regularly. It is a delicious and nutritious meal. Serve with a piece of hard-crusted bread.

Ingredients

•Cannellini Beans - or any small white bean

•Celery

•Carrots

•Onion

•Garlic

•Cherry Tomatoes - 1 large can or two small cans

•Oregano - to taste (about one tablespoon)

•Salt

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

Directions

Prepare your beans with a long or quick soak, or you can also use canned beans. Sauté the onions, celery, and carrots in extra-virgin olive oil. 

Once they are cooked down, add the garlic, and once fragrant, remove the pan from the stove. 

Boil your desired pasta for about 2 minutes less than the package instructions. This will prevent it from overcooking.

In a large pot, mix beans, cherry tomatoes, your celery, carrot, onion, and garlic mixture, then mix in the pasta and some pasta water. Be sure not to rinse your pasta. Then, add oregano and salt to taste. 

Enjoy immediately! 

Notes:

We usually eat this in a thick, hearty style, but you can make it as thick or 'soupy' as desired with extra liquid.