Pasta e fagioli
Preppy Kitchen · ♥ 7.9K likes · 308.9K views · 8 min video
Read about white beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole celery stalk
- 3 whole carrots
- 1 whole onion
Chop the celery, carrots and onion to similar sized pieces that fit on a spoon.
Add the onion and cook about 10 minutes, stirring frequently, until browned. Do not sweat it out; get colour on it.
- 6 cloves garlic cloves
Add the celery, carrots and minced garlic; do not let the garlic burn or it turns bitter and acrid.
- ¼ tsp red pepper flakes
Add the red pepper flakes and cook five minutes, stirring occasionally, to soften.
- 28 oz diced tomatoes
- 2 tsp oregano
- ½ tsp black pepper
Add the canned diced tomatoes, oregano and black pepper and let the flavours meld.
Tomatoes, oregano and pepper
- 6–8 cup stock
- 2 whole bay leaves
- 1 tsp salt
Add six cups of stock, the bay leaves and about a teaspoon of salt, and bring to a boil.
- 1 cup pasta
- ¼ cup parsley
Taste and add salt before the pasta goes in, then add one cup of ditalini and cook eight to ten minutes to al dente, stirring occasionally so it does not stick.
- 15 oz red beans
- 15 oz cannellini beans
Reduce to medium-low, add the drained red beans and cannellini beans and simmer a few minutes to warm through; adjust the seasoning now.