Pasta e Fagioli (Pasta and Beans)

Food52

Pasta e Fagioli (Pasta and Beans) Burgers with Mozzarella and Spinach-Arugula Pesto Burgers with Mozzarella and Spinach-Arugula Pesto Pesto Potato Salad Pesto Potato Salad

Photo by Emiko/Food52

Tweaks for the littles

Skip the pancetta for a healthier version. Cut into bite size pieces and serve.

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Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 small red onion, finely chopped

1/2 celery stick, finely chopped

1 small carrot, peeled and finely chopped

2-3 slices of pancetta, cut into thin strips (optional)

14 ounces cooked and drained borlotti beans (note that a regular size can normally holds 240 grams of beans)

1/3 cup tomato puree (passata)

1 cup water or vegetable or beef stock

7 ounces short pasta such as ditalini

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