Pasta e Fagioli

 Pasta e fagioli, meaning "pasta and beans", is a traditional meatless Italian dish. Like many other Italian favorites including pizza and polenta, the dish started as a peasant dish, being composed of inexpensive ingredients. Today it can be widely found, even in restaurants that do not specialize in Italian cuisine. It is often pronounced pasta fazool in the United States.

 Pasta fagioli is commonly made using cannellini beans or borlotti beans and some type of small pasta such as elbow macaroni or ditalini.

 The recipe varies greatly based on the region or town in which it is prepared, depending on available ingredients. The consistency of the dish can vary, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Ingredients:

1 tablespoon olive oil
3 celery stalks
2 carrots
1 small red onion
2 garlic cloves
Salt and ground pepper
1 sprig oregano
1 can diced tomatoes
2 1/2 cups vegetable broth
1/4 cup shaved Parmesan for serving
1 cup small pasta, such as ditalini or  elbow macaroni
1 can  cannellini beans or borlotti, rinsed and drained

Method:

 In a medium heavy pot, heat oil over medium.Add celery, carrots and onion, season with salt and peper. Cook until vegetables are soft, about 8 minutes. Add the garlic and cook for 2-3 minutes more. Add oregano, tomatoes and broth.

 Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 12 minutes. Add beans and cook until warmed through, about 3 minutes.

 Serve with grated Parmesan cheese on top.