Pasta Fagiole

Though this traditional Italian dish is typically simmered for hours, letting dried white beans soak into a creamy sauce that’s a cross between a soup and a stew, this version, cooks in less than an hour and is no less satisfying for using canned cannellinis.

Casey Barber

Pasta Fagiole

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    2 tablespoons olive oil 2 cups chicken broth
    1 small white or yellow onion, minced 1 cup dried ditalini (short tubular pasta)
    1 celery rib, diced 1 15 1/2-oz. can cannellini beans, drained
    1 clove garlic, minced 1/4 cup crushed tomatoes
    1 teaspoon minced fresh sage 1 tablespoon minced fresh parsley
    Kosher salt freshly ground black pepper
    1 small carrot, diced finely grated Parmesan cheese for serving


    Prep: 15 min Total:
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    • 1

      Heat the olive oil in a deep, heavy-bottomed 12-inch skillet over medium-low heat until shimmering. Add the onion, celery, garlic and sage and stir with a pinch of kosher salt.

    • 2

      Cook for 6-8 minutes, until the onion and celery are softened but not browned. Add the carrot and cook for 8-10 minutes more, until the vegetables are very soft and translucent.

    • 3

      Increase the heat to medium-high and add the chicken broth and ditalini. Bring to a gentle boil and cook for about 6-7 minutes until the ditalini is almost al dente but still a bit toothsome.

    • 4

      Add the drained cannellini beans, crushed tomatoes and parsley. Simmer for about 5 minutes until the beans are warmed through.

    • 5

      Season with freshly ground black pepper and additional kosher salt to taste. Serve with grated Parmesan cheese for sprinkling over each bowl.

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