Pasta e Fagioli

By Cooking With Ayeh · 50 min

Ingredients

Instructions

1. In a large pot, sauté the onion, carrots and celery in olive oil over medium heat with the bay leaves and a good pinch of salt.
2. Once the vegetables are tender, add the garlic and the tomato paste. Sauté 3 to 5 minutes to reduce the sauce, adding a dash of olive oil if needed.
3. Pour in the vegetable stock and water, and season with salt and black pepper. Add the potato, the nutmeg and the Parmesan rind if using. Simmer covered over medium heat for 10 to 15 minutes.
4. When the vegetables are cooked, scoop out 1 cup of 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, then blend one quarter of them with the reserved broth until creamy.
7. When the pasta is half cooked, add the remaining beans and the creamy mixture and cook a few minutes more.
8. Remove the bay leaves and the Parmesan rind. Serve sprinkled with chopped parsley or basil and grated Parmesan.

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

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