Nonno's Pasta e Fagioli


equal amounts 1 onion, carrots + celery

3 cloves garlic for every 1 onion, finley minced

1/2 cup dry white wine

equal amounts cannelini beans and red kidney beans

1/2 large can tomato puree

pinch of rosemary

3 times as much oregano as rosemary

to taste salt and pepper

to adjust thickness chicken or veg stock

to taste romano cheese

cooked pasta #40 ditalini (DeCecco)


1. Saute in olive oil: onions, carrots + celery until onions are translucient. Add garlic and cook till golden

2. Add oregano, resemary, salt and pepper. 

3. Deglaze with white tine and cook until alcohol is boiled off. 

4. Add tomato puree and cook for about 3 minutes. 

5. Take rinsed canned beans and puree half. add puree and whole beans to pot

6. Adjust thickness with stock

7. Add grated Romano cheese

8. Add pasta and cook for 3 more mintes. 

9. Serve with extra romano cheese

Pasta e fagioli Celenza