Pasta e Fagiole
Recipe and photos by Chef Joey
This is a simple pasta and bean soup – Pasta e Fagiole – quick, easy and delicious!
Enjoy – and stay warm!
2 large onions diced
4 cloves of garlic, chopped fine
½ stick butter or ¼ cup oil for vegan
4 cans of Cannellini beans or white navy beans or 1 bag presoaked (save the liquid!)
3 tablespoons veggie bouillon
1 large can crushed tomatoes
Package of small pasta cooked, such as Ditalini, which means baby-fingers pasta, “little digits.”
2 quarts water
In a large large pot, melt the butter and add the onions and garlic and coat.
Then add 1 cup of water so the butter/oil does not burn.
Reduce heat and add your veggie bouillon.
Add the water and all the juice from the beans but not the beans, if canned. If fresh beans, then add so they can cook.
Add crushed tomato and let simmer 20 minutes.
Add the canned beans, if using those, and simmer another 20 minutes.
Spoon cooked pasta into individual soup bowls, pour the hot soup over pasta and serve!