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Prep time
15 minutes
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Cook time
8 hours
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Serves
6-8
Author Notes
There are many different versions of pasta e fagioli – some with lots of tomatoes, some without tomatoes – this recipe is somewhere in between, which is how our family likes it. The parm rind makes a big difference in the finished product. It’s soul warming food. I think Dean Martin would be proud. —tinycookbigappetite
Ingredients
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3 tablespoons
Olive oil
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1
Onion, chopped
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3
Celery stalks, chopped
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3
Garlic cloves, finely chopped
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1/2 teaspoon
Red pepper flakes
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2 tablespoons
Tomato paste
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1 pound
Dried pinto beans
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4 cups
Chicken stock
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6 cups
Water
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1
14 oz can whole peeled tomatoes, pureed
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1
Parmesan rind
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1
Sprig of rosemary
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1
Bay leaf
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1 pound
Ditalini pasta
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Pecorino romano, for serving
Directions
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Heat olive oil in a large sauté pan and cook onions and celery for about 10 minutes, until they start to caramelize. Add garlic, red pepper flakes, and tomato paste and cook for another minute.
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Add this mixture to your slow cooker, along with the rest of the ingredients (minus the pasta and pecorino). Cook on low for 7-8 hours.
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Remove rind, rosemary, and bay leaf. With a hand blender, blend some of the beans (or mash with the back of a spoon). Season with salt and pepper.
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Add pasta and cook for another 20 minutes, stirring occasionally. Depending on how soon you eat, and your preference, you may want to add a bit of water if it’s too thick. Serve with plenty of grated pecorino romano or parm.
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