Tuesday, February 5, 2013

Pasta e Fagioli

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Something about this I really really liked, we all went back for seconds and I was  stuffed. This would be fantastic for a cold wet rainy/snowy day. Its got all the right things, only thing I did different was double up on the salt and pepper. Found this here. I used Gruyere cheese rind and it was perfect, just in case you don't know what a cheese rind is {I sure as heck did not and had to look it up} Its the plasticy rubbery end of the block of the cheese!

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  • 1 tablespoon extra-virgin olive oil
  • 3 celery stalks, diced medium
  • 2 carrots, diced medium
  • 1 small red onion, diced medium
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 sprig oregano
  • 1 can (28 ounces) diced tomatoes
  • 2 1/2 cups low-sodium vegetable broth
  • 1 Parmesan rind (optional), plus 1/4 cup shaved Parmesan for serving
  • 1 cup small pasta, such as ditalini
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained


  1. In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan.

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  1. Oh my god , it's so yummmmmmmmmmmmy!
    Noor @ Noor's Place
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  2. I had to pin this for later. Looks delicious! and oooh I just seen you had an Etsy shop. I definatly gotta run over there a bit. Thanks for sharing. Im also a new follower. Come visit me sometime at www.lifeawayfromtheofficechair.blogspot.com

  3. I'm so glad you explained cheese rind, because I would've been left wondering...When I think RIND, I think of lemon and orange! =0)


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