Pasta e Fagioli

Creamy, blended beans with pasta.

Pasta e Fagioli
Pasta e Fagioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1-1/2

    cup dried red kidney beans, washed

  • 2

    quarts water

  • 2

    large carrots, scraped & chopped

  • 1

    large onion, chopped

  • 1

    large stalk celery, sliced

  • 1

    bay leaf

  • pinch of basil

  • pinch of rosemary, crushed

  • 4

    cloves garlic, sliced thin

  • 1

    tablespoon olive oil

  • 4

    tablespoons tomato paste

  • salt & pepper to taste

  • 6

    ounces Fettucine egg noodles

  • grated Parmesan cheese for garnish

Directions

1. Boil beans in water for 1/2 hour. 2. Add carrots, onions, celery, herbs, and olive oil. Simmer for at least another 1/2 hour, or until beans are very tender. 3. Ladle half the beans and vegetables into blender with some broth and blend to a puree. Return the puree to the soup and stir in the tomato paste. Heat through. 4. Season with salt and pepper. Twenty minutes before serving, add the noodles, as well as a little water if soup seems too thick. Cook until noodles are al dente. 5. Garnish with Parmesan cheese and pepper.

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