I never cooked this classic Italian dish until it got cold last fall. I was looking through my refrigerator and volumes one and two of The Rancho Gordo Vegetarian Kitchen cookbooks and I figured out I could avoid going to the grocery store because I had everything I needed on hand. When it was done, I wondered why it took me so long to fall in love with this perfect winter dish. Since then I’ve made it at least once a week, with small tweaks every time depending on what I need to use up and whether I’m in a rush. (You can make this in an Instant Pot in about an hour.) It’s hearty, warming, and, most important of all, very cozy. Ditalini is the classic pasta here, but I’ve enjoyed it with a wide variety of shapes. Whatever you have will be good. – Joy Manning
Pasta E Fagioli
Ingredients
FOR THE PASTA AND BEANS:
- 12 ounces dried pasta
- 3 cups cooked white beans
- 4 cups bean cooking liquid
FOR THE SOFFRITTO:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 5 ounces cremini mushrooms, chopped
- 1 celery rib, finely chopped
- 1 carrot, minced
- 1 garlic clove, minced
- 1 sprig fresh rosemary
- ½ teaspoon red pepper flakes
- 1 tablespoon tomato paste
FOR SERVING:
- Extra virgin olive oil
- Salt and freshly ground black pepper
- Grated Pecorino Romano or Parmesan cheese
Instructions
- Cook the beans according to package directions, reserving at least 4 cups of the cooking liquid. (If you don’t have enough bean broth, supplement with water or vegetable broth.)
- Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion, mushrooms, celery, carrot, and garlic. Cook, stirring occasionally, until the vegetables are soft and the onion is golden, about 10 minutes.
- Add the tomato paste and red pepper flakes to the soffritto. Cook for 3 minutes, stirring frequently, until the paste darkens slightly and becomes fragrant. Add the reserved bean broth and rosemary sprig. Season with salt and pepper to taste. Simmer gently for about 15 minutes to allow the flavors to meld and the liquid to reduce slightly.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for about 10 minutes, stirring occasionally, until al dente. Drain well.
- Add the drained pasta and cooked beans to the soffritto mixture. Stir gently to combine and cook for 2–3 minutes to allow the flavors to marry. Divide among bowls and drizzle each serving with extra virgin olive oil. Pass grated cheese at the table.
