Pasta Fagioli
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups dried cannellini beans, soaked in water overnight
- 1rib celery, leafy top part only
- 1leek, green part only
- Parsley stems from a small bunch
- 1bay leaf
- 1tablespoon black peppercorns
- 1tablespoon salt
- 4cloves garlic, peeled
- 2tablespoons olive oil
- 2teaspoons of chopped garlic
- 128-ounce can Italian plum tomatoes, pureed, then strained to remove skin and seeds
- 1cup chopped fresh tomatoes, skin and seeds removed
- 116-ounce box tubular pasta, like penne
- 3ribs celery, sliced thin
- 6tablespoons of grated pecorino cheese, plus additional cheese to serve on the side
Nutritional analysis per serving (6 servings)
598 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 98 grams carbohydrates; 13 grams dietary fiber; 8 grams sugars; 27 grams protein; 789 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the beans in a large pot of water. Wrap celery greens, leek, parsley, bay leaf and peppercorns in cheesecloth to make a bouquet garni, and add to pot. Add salt and cloves of garlic.
- Step 2
Bring to a boil, then lower heat and simmer until tender, about an hour. Drain beans. Remove garlic and bouquet garni.
- Step 3
Heat 1 tablespoon of the olive oil in a large pot, add chopped garlic and half of the beans. Heat for a few seconds, then add the canned and fresh tomatoes. Cook for about 20 minutes. Then, in a food processor, puree the sauce and return to pan.
- Step 4
Bring large pot of water to boil and add pasta.
- Step 5
Meanwhile, heat the remaining olive oil and saute the celery over medium heat for about five minutes, until tender.
- Step 6
When the pasta is not quite cooked, drain almost completely, saving about ½ cup of the cooking liquid. Add the pasta and liquid to the sauce, as well as the rest of the beans and the celery ribs. Cook for 5 or 10 minutes more, until the pasta is done. Add the cheese. At the table, top with more grated cheese to taste.
Private Notes
Comments
I remember the Union Square Cafe from when I worked at The Metro in the 80s. About the recipe I am surprised it uses penne. Very large. I always use dita, in accordance with my family tradition. The article that refers to what the “help” eat I find degrading. We in the kitchen prepared staff meal and it was for everyone, and we did not see ourselves as the “help”. At a common table we enjoyed each other’s company as we got ready for the shift we would work until closing and kitchen break down. We made the meal with available ingredients and it was always an expression of our mutual respect. I will give the recipe a shot, but needed to get those thoughts out there.
I remember Union Square Cafe from the 80s when I cooked at the Metro. I am surprised the pasta recommended is the size of Penne. I use dita. There is also a link to an article about the “help”. Degrading IMO. We call it staff meal and as the cooks we prepared it for everyone, including ourselves
This is a dumb flavorless recipe - why dump out the water you infused with a bouquet garni? That never totally transfers into the beans. I salvaged it with more garlic, red pepper flakes and sliced duck sausage. Far more traditional Italian recipes that are easier/better.
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