Pasta Fagiole

Serves 6-8

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

•2 cans (approx. 14 oz ea.) cannellini beans

•4-5 Celery stalks - chopped

•3-4 Carrots - chopped

•1 medium to large yellow onion - chopped

•3-4 cloves garlic – finely chopped

•Cherry tomatoes - 2 14oz cans

•Oregano - to taste (about one tablespoon)

•1 pound package of any small-shaped pasta, Mista Corta (short mixed), is the official pasta used for pasta fagiole in Naples.

•Salt

Directions

Rinse the cannellini beans in a colander and set aside.

Sauté the onions, celery, and carrots in extra-virgin olive oil with a bit of salt.

Once they are cooked down, mix in the garlic. Once the garlic is fragrant, add the cannellini beans and heat through. Take the pan off the heat so as not to overcook.

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

Once done, transfer the pasta to the pan with the beans, celery, carrot, onion, and garlic mixture. Then, mix in the cherry tomatoes, oregano, and some of the pasta water. Bring up the heat to get everything nice and hot, and add 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.