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Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli, by , is from From Our Table To Yours, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Geoffrey Acampora


2 (15-ounce) cans cannellini beans,

1 cup water

2 tablespoons extra-virgin olive oil,
plus extra for drizzling

2 onions, chopped fine

2 carrots, peeled and chopped fine

1 celery rib, chopped fine

2 ounces pancetta, chopped fine

teaspoon salt

teaspoon pepper

2 tablespoons
tomato paste

4 garlic cloves, minced

teaspoon red pepper flakes (optional)

4 cups
chicken broth

4 ounces (1 cup) ditalini

2 ounces
Parmesan cheese,
grated (1 cup), plus extra for serving

cup finely chopped fresh basil

Process 1 can of beans and water in food processor until smooth, about 30 seconds. Set aside.

Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.

Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes. Stir in broth, remaining can of beans, and pureed bean mixture. Bring to boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.

Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzled with extra oil and passing extra Parmesan separately.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 Minutes




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