Slow Cooker Pasta E Fagioli
This simple stew of long-simmered beans and tiny pasta is one of the world’s great comfort foods. Like many cucina povera classics, it is both affordable and adaptable, designed to use what you have. White beans, such as cannellini, are typically used, but just about any medium-size dried bean, like borlotti (cranberry) beans or even pinto beans will do. Beans have a wide variation in cook times, so start checking at 6 hours if you can, and know that some batches can take up to 10 hours. Fresh or frozen green beans popped in at the end of the cooking time add a welcome texture and sweetness, but feel free to omit them or to use whatever you have: shredded cabbage, broccoli rabe or fresh or frozen spinach would all work beautifully. This recipe feeds a crowd, and if you plan to have leftovers, cook the pasta separately and stir it into each serving, otherwise the pasta will soak up all the broth as it sits and become too soft.
Ingredients
- 8ounces dried white or cranberry beans (about 1 1/2 cups), soaked overnight and drained (see Tip)
- 10garlic cloves, smashed and chopped
- 2large carrots, peeled, halved lengthwise if thick, sliced
- 2celery stalks, sliced
- 1Parmesan rind, optional (see Tip)
- 1large sprig fresh rosemary (or 1 teaspoon dried rosemary)
- 5cups chicken broth
- 1teaspoon dried oregano
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1(15-ounce) can tomato sauce
- 8ounces (about 1 1/2 cups) ditalini pasta
- 1tablespoon tomato paste
- 8ounces green beans, cut into 1/2-inch lengths, optional
- Kosher salt (such as Diamond Crystal) and black pepper
- Grated Parmesan, for topping, optional
Directions
In a 6- to 8-quart slow cooker, combine the soaked beans, garlic, carrots, celery, Parmesan rind, rosemary, broth, oregano, and garlic and onion powders. Cook on low until the beans are very tender, 6 to 7 hours.
Increase the heat to high. Whisk in the tomato sauce, ditalini, tomato paste, and green beans, if using. Season with 2 teaspoons salt and several generous grinds of black pepper. Cover and cook until the pasta and green beans are just tender, 20 to 25 minutes. Remove and discard the rosemary stem and Parmesan rind. Taste and add more salt and pepper, if you like. Serve with grated Parmesan on top, if desired.
Notes
Beans should reach a simmer and cook until tender to be safe to eat. Make sure they cook at a simmer for at least 15 minutes at some point in the cooking process.Many stores that sell grated Parmesan also sell Parmesan rinds, which are an affordable way to infuse rich flavor into any soup. Ask at the cheese counter of any well-stocked grocery store. The rinds can be kept in the freezer indefinitely and there’s no need to defrost them before using.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 4 gramsCalories: 257Saturated Fat: 1 gramUnsaturated Fat: 2 gramsSodium: 811 milligramsSugar: 7 gramsFiber: 7 gramsCarbohydrate: 44 gramsProtein: 13 grams
Source: https://cooking.nytimes.com/recipes/1023958-slow-cooker-pasta-e-fagioli