Beans and Pasta (Fagioli e Pasta)2012-12-23
- Servings : 6
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
This information is per serving.
Calories from Fat70
Serving Size13 oz. (375g)
For many Americans Beans and Pasta (Fagioli e Pasta or Pasta Fagoli) is a bean and macaroni soup.
For Southern Italians Beans and Pasta is a hearty mixture of cooked beans, elbow macaroni, and tomato sauce. The sauce can have meat or be meatless for a vegetarian version.
Whether you call it pasta e fagioli, fagioli e pasta, or the dialect pasta fazool this simple recipe is a healthy, higher fiber meal. You can make it even healthier by substituting whole wheat macaroni for white macaroni.
Nutrition values and serving size were reduced to 13-ounces on 6-1-2014. Video serving size is 16 oz.
You can cut dried bean cooking time in up to 75% using a pressure cooker.
- 1 lb. (450 g) dry navy or great northern beans
- 1 teaspoon (5 ml) kosher salt
- 1-2 fresh or dry bay leaves
- 5 to 6 cups (1200-1400 ml) water
- 8 oz. (225 g) elbow macaroni or other small pasta
- 1 tablespoon (15 ml) kosher salt for cooking pasta (optional)
- 2 cups (500 ml) meat or meatless sauce (click for meat sauce recipe)
Method of Preparation
Place dried beans in a medium bowl and cover with 1 to 2 inches of cold water. Soak overnight. Discard any floaters or loose skins.
Prepare tomato sauce with or without meat or use your favorite prepared tomato sauce.
In a 3 to 4 qt/L pan combine, soaked beans, salt bay leaves, and water. Bring to a boil, partially cover pan, reduce heat and simmer 1.5 to 2 hours or until beans are tender.
About 15 minutes before the beans are done, bring at least 2 quarts of water to a rapid boil, add salt if desired, and cook pasta until al dente per manufactures recommended cooking time.
Drain the cooked beans and transfer to a large serving bowl. Remove and discard the bay leaves. Drain and add the cooked pasta to the beans. Add 2 cups of sauce or to taste. Stir to combine and serve.