Pasta e Fagioli

Pasta e fagioli. Pasta & beans. Classic “cucina povera” in the Italian tradition.

Pasta e fagioli is a recipe that gardeners dream about while thumbing through seed catalogs in the depths of winter...or maybe that’s just me?!

This meal was inspired by an amazing conversation I had recently with Drs. Sabrina Falquier Montgrain MD and Danielle Shelton MD. It’s such a wonderful thing to find community among likeminded people especially in medicine. (Be sure to read more about their work linked above.)

My version features homegrown kale, garlic, thyme, a little dried cayenne (for heat), and canned san marzano tomatoes (crushed). The pasta, orecchiette, came from the pantry and I’ve come to learn any shaped pasta will do. The pasta is actually cooked in the hot soup. The soup was then topped with a marinated heirloom tomatoes (w/ EVOO, thyme, sea salt, and lemon juice) and a little grated Parmesan.

September in a bowl—abundant, nourishing, and whole. This one speaks to me and my Italian roots.

Pasta e Fagioli - serves 4-6 (adapted from Sensations Salud, LLC.)

• 2 tablespoons EVOO

• 1 medium yellow onion, finely chopped

• 2 carrots, scrubbed, finely chopped

• 2 ribs celery, finely chopped

• Fine sea salt, to taste

• Freshly ground black pepper, to taste

• 2-3 cloves garlic, minced

• 1 quart crushed tomatoes (san marzanos, preferred)

• 1 quart chicken stock (homemade, preferred)

• 2 cups water

• 1 bay leaves

• 1 teaspoon dried oregano

• 1-2 thyme sprigs

• ¼ teaspoon red pepper flakes (optional)

• 2 cans (15 ounce cans) cannellini beans or Great Northern beans rinsed and drained (could substitute 3 cups cooked dry beans)

• 1 cup elbow, small shell, or shaped pasta of choice

• 2 cups chopped fresh greens (kale, chard, or collards)

• Fresh parsley, lemon juice, freshly diced tomatoes, grated parmesan - optional garnish

1. In a large Dutch, warm 2 tablespoons of EVOO over medium heat. Add the chopped onion, carrot, celery, ½ teaspoon of the salt. This is called the soffrito or mirepoix. Cook for about 15-20 minutes until veggies have softened and darkened. The brown bits are ok (that’s flavor building).

2. Add the garlic and cook for 1 minute until fragrant. Quickly add the tomatoes and bring to a gentle simmer. The acid from the tomatoes will deglaze the bottom of the pan and pull the brown bits into the soup. Then add the broth, water, bay leaf, oregano, thyme, and red pepper flakes.

3. Bring the mixture back up to a simmer. Cook for 10 minutes, stirring occasionally.

4. Remove 1 cup of the hot liquid broth from the soup and combine with 1/2 can of cooked beans in a heat-safe, deep bowl. Use an immersion blender to blend until smooth. Pour the blended mixture back into the soup to create a creamy texture. Be careful with this step - the broth is hot!

5. Add the remaining beans, uncooked pasta, and kale to the simmering soup. The pasta will now cook in the broth. Cook and stir often for about 10-15 minutes until the pasta and greens are tender. Aim for al dente with the pasta.

6. Remove the pot from the heat. Discard bay leaf & thyme sprigs. Taste and add additional ground black pepper + sea salt to taste. Garnish with fresh parsley, marinated tomatoes (as above), and/or grated parmesan.