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  • Meredith Evangelisti

Pasta e' Fagioli

As we are all sitting home with the fear of shelter in place, I am sure everyone has stocked up on non-perishable items such as beans and pasta. BUT now that you have beans and pasta what are you going to do with them?

This is a traditional Roman dish that my mother in law taught me how to make, of course I altered it a bit to be a little healthier. I always keep the ingredients on hand in a pinch. Sure its high in carbs and not a typical dish that I would be eating on the regular, but I think its a good staple in this current time.

But here is a tip: do one of the free classes posted on my website first then follow up with this dinner!

What I used:

3 carrots, chopped

3 stalks of celery, chopped

1 onion, chopped

2 potatoes, cubed

2 15 oz cans of cannellini beans, rinsed

1 T olive oil


1/2 lb pasta

salt and pepper to taste

What I did:

I heated the olive oil in a large stock pot. Then added the carrots, onion and celery and sautéed until soft. I filled the pot with water and brought to a boil. Once the water was boiling I added the potatoes and 1 can of the beans and allowed to cook for 20 minutes. With a food emulsifier, I blended up the contents of the pot until it was thick and smooth. I added the other can of beans and pasta and allowed to cook until the pasta was soft. I seasoned it with salt and pepper and removed from the heat.

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