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Sardinian Pasta Fagioli
(170 votes, average: 3.70 out of 5)
Loading...This Sardinian Pasta Fagioli packs a punch with a hearty serving of beans. The Sardinian diet is based on a foundation of olive oil, whole-grain bread, beans and wine. The beans provide Sardinians with a lot of fiber, protein, and complex carbohydrates that give them energy throughout the day.
Ingredients
- 2 large onions, chopped
- 1 lb great northern beans
- 5 stalks fresh celery
- 1 cup chopped zucchini
- Fresh garlic or garlic powder to taste
- 1-8oz can whole tomatoes, chopped or diced
- 1 cup flat Italian parsley, chopped
- 2-3 cups vegetable broth to start (more to add as it cooks down)
- 1/2 lb ditalini or elbow pasta
- Salt and pepper to taste
- 1/2 cup pecorino cheese (optional)
Directions
- Wash and soak beans for 2 hours.
- Rinse beans and bring to a boil with lid on pot. Don’t let it boil over. Use 1/2 gallon, or more, water. Cook until semi tender.
- Add all other ingredients except pasta, including vegetable broth, and cook over medium to high heat, stirring occasionally to avoid burning.
- Continue to cook until the beans are tender (about 2-3 hours). Add broth as needed.
- Cook pasta separately in boiling salt water until al dente. Rinse, drain, and cool.
- Mix the pasta and beans, add a sprinkle of pecorino cheese (optional), and serve.
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