Pasta e Fagioli (Italian Pasta and Beans)
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Extra Virgin Olive Oil: 4 tablespoons extra-virgin olive oil, divided
- Yellow Onion: 1 medium-to-large yellow onion, finely chopped
- Carrot: 2 carrots, scrubbed clean, finely chopped
- Ribs Celery: 2 ribs celery, finely chopped
- Sea Salt: 3/4 teaspoon fine sea salt, divided
- Black Pepper: Freshly ground black pepper, to taste
- Garlic: 4 cloves garlic, pressed or minced
- Tomatoes: 1 can (15 ounces) crushed tomatoes*
- Cannellini Beans: 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
- Tuscan Kale: 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
- Italian Parsley: 1/4 cup finely chopped Italian parsley
- Parsley: Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
Visual cue
until shimmering.
Step help
Step timer
6:00
Target: 6 min-10 min
Watch for
about 6 to 10 minutes
until shimmering.
Source
Pasta e Fagioli (Italian Pasta and Beans)
Pasta e Fagioli (Italian Pasta and Beans)
References
This step uses
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium-to-large yellow onion, finely chopped
- 2 ribs celery, finely chopped
- 3/4 teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
Full ingredient reference
- 4 tablespoons extra-virgin olive oil, divided
divided
- 1 medium-to-large yellow onion, finely chopped
finely chopped
- 2 carrots, scrubbed clean, finely chopped
scrubbed clean, finely chopped
- 2 ribs celery, finely chopped
finely chopped
- 3/4 teaspoon fine sea salt, divided
divided
- Freshly ground black pepper, to taste
to taste
- 4 cloves garlic, pressed or minced
pressed or minced
- 1 can (15 ounces) crushed tomatoes*
- 4 cups vegetable broth
- 3 cups water
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, omit if sensitive to spice
omit if sensitive to spice
- 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
- 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
ditalini, elbow or small shell pasta of choice
- 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
or chard or collard greens
- 1/4 cup finely chopped Italian parsley
- 1 tablespoon fresh lemon juice (about 1/2 medium lemon)
- Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
black pepper, grated Parmesan cheese or light drizzle of olive oil