Classic Pasta e Fagioli ___

Classic Pasta e Fagioli



  • 1 pound dry Canellini beans
  • 1 pound ditalini pasta
  • 1 pound cherry tomatoes
  • 4 cloves garlic
  • 2 stalks celery
  • 4 Bay leaves
  • 0.25 cup extra virgin olive oil
  • salt & pepper


The evening before, wash the canellini beans and put them in a pot with water, 4 bay leaves and 1/2 Tbs of salt. The water should be 2 inches above the beans.

The next day, leave the beans in the same water. Add to the pot the garlic finely chopped, the celery cut in small pieces and the tomatoes also cut in small pieces. Add the olive oil as well.

Cover the pot and cook on a very low flame for about 3 1/2 hours. Occasionally taste the beans to see if they are very soft as they may cook a little sooner depending on the size of the beans.

Separately cook the pasta Al Dente. Ditalini pasta is recommended.

Pour beans and broth over the pasta. Add a dash of EV olive oil. Add pepper as desired.