Pasta e Fagioli
Prep time
Cook time
Total time
Recipe type: Entree,Pasta,Soup
Serves: 8
  • 2 cups cannellini beans, dried
  • 10 cups vegetable stock
  • 2 cups diced canned tomatoes, drained
  • 1 bunch kale, chopped
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh sage, minced
  • 8 ounces pasta, small shape, dried
  • salt and pepper, to taste
  • grated Parmigiano Reggiano cheese, for garnish
  1. Cook the cannellini beans either by a traditional soak and cook method or by using a pressure cooker to cook more quickly. Drain beans, reserving some of the bean water. Puree half of the beans using some of the water as needed. Combine pureed beans with stock, tomatoes, kale, onion, garlic, thyme and sage and bring to a boil. Reduce heat and simmer for 15 minutes. Add cooked beans and return to a boil, then add pasta and cook just until al dente. Season with salt and pepper to taste and serve with grated Parmigiano Reggiano cheese for garnish.
Recipe by Cooking With MicheleĀ® at