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Pasta e fagioliis one of the great Italian comfort foods - a hearty, nourishing soup of beans and tiny pasta shapes in rich, flavorful broth. After the soup is cooked, half of it is pureed which gives this soup a creamy stew-like texture. I've found that using canned white beans to make pasta e fagioli produces excellent results. Plus it allows you to easily cook this delicious Italian pasta and bean soup on a busy weeknight or a lazy weekend.
Pasta e fagioli means "pasta and beans" in Italian - a name that tells you just what to expect. Sometimes the 'e' is dropped and it's called 'pasta fagioli' and sometimes it's called 'pasta fasule' or even 'pasta fazool.'
I've come across folks who insist that true pasta e fagioli should be made without tomatoes or that celery is a must or that to be authentic, this dish has to be made with barlotti beans.
But after combing through multiple authentic pasta e fagioli recipes - this one, this one, and this one - for example, I found that no two are the same. The only definition of authentic pasta e fagioli that stands true, as far as I can tell, is that if your Italian "nonna" (grandma) makes it a certain way, it's authentic. So I'm going with that!
Authentic Pasta e Fagioli takes just 30 minutes and is so easy! Enjoy this vegetarian pasta and beans made as in Naples, with just enough tomato broth. Whether you call it "Pasta Fazool" or "Pasta Fagioli," you must try it!
Tomato Paste:I used to use a fresh tomato in here, but really prefer using a little tomato paste instead. The tomato paste thickens the broth and provides uniform flavor throughout. But, this is more of a white Pasta e Fagioli instead of the deep red versions you see at American restaurants.
This is a dish best eaten immediately, because the leftovers will dry out. But, you can store the leftovers for up to four days in the refrigerator. Add a little olive oil to them before reheating.
Peel and chop the onion. Heat olive oil in a large pasta pot on medium high. Add the onions and tomato paste and stir to combine. Cook until onions are tender, stirring as needed, about six minutes. (Lower the heat a bit if the onions are getting too brown.)
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