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Pasta e fagioli
Pasta e fagioli
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Make ahead this irresistible cheesy pasta e fagioli for an effortless week of delicious meals.
Ingredients:
  • 150g Gluten Free Mini Rigatoni pasta
  • 18.20 gm olive oil
  • 100g gluten free smoked bacon, diced
  • 2 sticks celery, diced
  • 2 garlic cloves, crushed
  • 20.00 ml chopped fresh oregano
  • 44.40 gm tomato paste
  • 400g tin Italian diced tomatoes
  • 500ml (2 cups) chicken style liquid stock
  • 400g tin cannellini beans, rinsed, drained
  • Grated Parmesan cheese, to serve
Instructions:
  • Boil the pasta in a generously salted large saucepan until al dente following the package instructions. Then, drain thoroughly.
  • Heat olive oil in a large saucepan over medium heat. Sauté bacon, onion, and celery until light golden, stirring occasionally for about 5 minutes. Stir in garlic and half of the oregano for 30 seconds until fragrant. Add tomato paste and cook for 1 minute more, stirring constantly.
  • Combine tomatoes, stock, and 500ml (2 cups) water in a pot and bring to a boil. Let it simmer for 10 minutes. Introduce cannellini beans and simmer for an additional 5 minutes. Add pasta and continue simmering for 2 more minutes. Season with sea salt and freshly ground black pepper. Serve with a garnish of remaining oregano and grated Parmesan.

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