Pasta e Fagioli
ItalianVegetarianEasy30 minBy Northstar
Ingredients
Servings
6
- 0.3 cup extra virgin olive oil
- 6 cloves garlic, minced
- 6 oz tomato paste
- 30 oz canned cannellini beans (2 cans), undrained
- 2 tsp dried basil
- 3 cup boiling water, divided
- 2 cup beef broth
- 0.3 cup dry red wine
- 12 oz ditalini or elbow macaroni
- 0.5 cup Parmesan cheese, freshly grated
- 1 tsp salt and pepper to taste
Instructions
- 1
Place olive oil and garlic in a large 6-quart pot. Cook over medium heat just until garlic turns golden. Add tomato paste and cook 3–4 minutes, stirring occasionally.
- 2
Purée one can of beans in a food processor; add to pot with the remaining whole beans. Cook 2 minutes, then stir in dried basil.
- 3
Add 2 cups boiling water, beef broth, red wine, salt and pepper. Increase heat and bring to a boil, about 5 minutes.
- 4
Add pasta and cook about 8 minutes until al dente, adding remaining hot water if needed and stirring occasionally.
- 5
Serve hot, topped with freshly grated Parmesan and fresh basil if desired.