traditional pasta e fagioli {Italian bean pasta}

Step 1

First, you must soak your dry beans. Place your small red beans in a large bowl, and completely cover with water + 1-2 extra inches. Set aside overnight so they can rehydrate.

Step 2

The next day, your beans are ready to use! Dump the water out, and rinse the beans well.

Step 3

Add the beans to a large cooking pot, and mix in the diced celery, onion, tomato, and garlic.

Step 4

Cover all ingredients with water, and heat over medium until water starts to boil.

Step 5

Place the lid on the pot, lower heat to a simmer, and cook for 40-45 minutes, until beans are soft.

Step 6

At this point, add in the salt, pepper, and vegetable bouillon (mama says to add at this point to avoid having tough beans) to taste.

Step 7

Add in the pasta (+ any extra water if needed), and cook according to package directions. Add a little more salt if necessary!

Step 8

Divide the pasta e fagioli into 4 bowls, and top with a drizzle of olive oil, fresh parsley leaves, and an extra crack of black pepper. Enjoy!