WEEKDAYS 1e|12c|p


Mario Batali
Servings: 4 - 6
45 to 60 min
Part 1 of 2

An Italian favorite...Pasta E Fagiole!

  • Ingredients
  • step-by-step directions
  • 5 tablespoons olive oil
  • 1 medium yellow onion (peeled, finely chopped)
  • 1/2 cup parsley (finely chopped, divided)
  • 2 tablespoons tomato paste
  • 8 cups vegetable stock or chicken stock
  • 3 cups borlotti beans or kidney beans (drained and rinsed)
  • 2 cups broken fettuccine
  • Parmigiano Reggiano cheese (grated)
  • rustic Italian loaf (toasted, to serve)
  • Kosher salt and freshly ground black pepper (to taste)
  • In a large Dutch oven over medium-high heat, add the olive oil, onion, and 1/4 cup parsley and cook for 8-10 minutes until the onion is browned and softened. Stir in tomato paste, reduce heat to medium and cook for 5-7 minutes. Season with salt and pepper.
  • Add vegetable stock and half of the beans. Mash beans using a potato masher. Add remaining half of beans to the pot and bring to a simmer. Allow to cook for 30 minutes. Add the pasta and cook for another 10 minutes, season with salt and pepper. Remove from heat. Stir in remaining parsley.
  • Serve with grated parmesan on top and toasted crusty Italian bread.
  • Tip: Cook tomato paste for 1-2 minutes after adding to get rid of the bitter flavor.
Similar categories: Gluten-Free
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