Pasta E Fagioli Alla Romana Recipe
Recipe information
Make Pasta E Fagioli Alla Romana in just 2h . The classical roman soup of beans and pasta
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Ingredients
Main Ingredients
Cooking Instructions
1. Preparing the Beans
Soak the dried cannellini beans overnight in a large bowl of water. Drain and rinse before cooking.
2. Cooking the Soup
In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
3. Adding Flavor
Stir in the minced garlic and cook for another minute. Add the canned diced tomatoes and the soaked beans to the pot.
4. Simmering the Soup
Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce the heat to low and let simmer for about 1 hour, or until the beans are tender.
5. Cooking the Pasta
Add the small pasta to the pot and cook according to the package instructions, usually about 8-10 minutes.
6. Finishing Touches
Season with salt, black pepper, and stir in the chopped parsley. Remove the bay leaf before serving.
7. Serving
Ladle the soup into bowls and top with grated Parmesan cheese as desired.
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