Pasta e fagioli (Pasta Fazool)
Pasta with beans, usually well tolerated by kids since they can recognize the bits of vegetables. And adults love it... Great as leftovers as well. Traditionally served with fresh crusty bread.
- 250 grams ditalini pasta (or other small sized pasta)
- 2 tbs olive oil
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1 yellow onion, finely chopped
- 2 garlic cloves, crushed
- 1 sprig rosemary
- 1 handful of fresh basil (torn into bits by hand so as to not blacken when reheated)
- 400 gram cans cannellini (white) beans, rinsed and drained
- 400 gram can borlotti beans, rinsed and drained
- or 2 cans of chickpeas if you prefer)
- 425 gram can whole tomatoes, drained and roughly chopped
- 1L (4 cups) vegetable bouillon
- 50g (2 handfuls) baby spinach, washed
- Lemon wedges, to serve*
- Heat the oil in a large, deep pot over medium-low heat.
- Saute the celery, carrot and onion for about 10 minutes until softened but not browned.
- During the final minutes of cooking, stir in the garlic and rosemary.
- Add beans, tomatoes, bouillon and 1 cup (250ml) water to onion mixture.
- Bring to a simmer, add the pasta and cover and cook for 10 minutes.
- Remove from heat, stir in the spinach and basil and season to taste.
- Serve with freshly grated Parmesan and lemon wedges.
*Lemon wedges can be omitted If you don't have Parmesan, use whatever hard cheese you have in the fridge, or crumbled feta.