Nonna's Pasta e Fagioli

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. In a large pot over medium heat, sauté the diced onion, carrots and celery in olive oil with the bay leaves and a good pinch of salt.
2. Once the vegetables are tender, add the garlic and the tomato paste and sauté for 3-5 minutes to reduce the sauce, adding a dash of olive oil if needed.
3. Pour in the vegetable broth and water, season with salt and black pepper, then add the potato, nutmeg and the Parmesan rind (optional). Simmer covered over medium heat for 10-15 minutes.
4. When the vegetables are cooked, scoop out one cup of the broth and set it aside to cool.
5. Add the pasta with a pinch of salt and cook covered. Add an extra cup of water if the sauce has reduced too much or is too thick.
6. While the pasta cooks, drain the beans. Blend a quarter of them with the reserved broth until creamy.
7. When the pasta is half cooked, add the remaining beans and the creamy mixture to the pot and cook together for a few minutes.
8. Remove the bay leaves and Parmesan rind, then serve topped with chopped parsley and grated Parmesan.

Summarized from Cooking With Ayeh's video. Watch it for the details.

More recipes with

GarlicOnionCheeseCarrotPotatoParmesan cheesePastaCelery