My dad always calls this dish “pasta fongool,” which makes me laugh every time. Pasta e Fagioli is an Italian classic and considered an incredibly powerful comfort food by many. Hopefully you’ll agree after making and eating it yourself!
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Pasta e Fagioli
What You’ll Need
- 2 tablespoons olive oil
- 6 cloves garlic, smashed
- Chicken or vegetable broth, amount depends on how soupy you want your fagioli
- Parmesan rinds and grated parmesan cheese
- 1 lb. ditalini
- Fresh basil, chopped
- Couple handfuls kale, chopped into ribbons
- 28-oz. can crushed, chopped, or pureed tomatoes
- Small can tomato paste
- 2 cans cannellini beans, drained and rinsed
What You’ll Do
- Heat 2 tablespoons of olive oil in a pot. Add 6 cloves of smashed garlic and sizzle on medium heat until browned. Add broth and parmesan rinds. Bring to a boil, then lower to a simmer.
- Boil ditalini in a big pot of salty water until al dente.
- Add can of tomatoes and tomato paste to broth and simmer. Drain ditalini, then add to sauce along with beans and kale. Add more broth if you desire a soupier Pasta Fagioli. Simmer until kale is wilted and beans are heated through. Stir in basil and grated parmesan.
- Serve with a more grated parmesan.
- You can use homemade brothy beans here if you desire! Both the beans and the broth add a lovely depth of flavor to this dish.
Make it step-by-step with me below!
1. Heat two tablespoons of olive oil in a pot. Add 6 cloves smashed garlic and sizzle on medium heat until browned.
Gorgeous!
2. Add broth and parmesan rinds. Bring to a boil, then lower to a simmer.
That parmesan rind is on a serious mission, we bid him good luck.
3. Boil ditalini in a big pot of salty water until al dente.
4. Chop ribbons of kale. Other hearty leafy greens would also work here.
Back to our broth.
5. Add can of tomatoes and tomato paste to broth and simmer.
6. Now’s the time to check on your ditalini and drain it!
7. Add to sauce along with beans.
8. Add kale.
9. Add more broth if you desire a soupier Pasta Fagioli. Simmer until kale is wilted and beans are heated through.
10. Stir in basil and grated parmesan.
There she is!
Serve with a more grated parmesan obviously!
