- 1 14oz. bag of cannellini beans
- 1-2 cloves garlic
- 1 35 oz. can of peeled Italian tomatoes
- 1 1 lb. box of ditalini pasta
- Grated/shredded Pecorino Romano or Parmesan cheese to taste
- Crushed red pepper to taste
- Salt and pepper to taste
- Crusty Italian bread, if desired
- Prepare beans: Sort and remove broken, cracked and small beans. Rinse beans and let soak several hours or overnight.
- Drain. Fill pan with fresh water and cook till soft but not mushy.
- Prepare sauce: Blend tomatoes till smooth; they will be thick liquid.
- Saute the garlic in a small amount of olive oil till soft but not mushy. Add tomatoes and cook on low/med heat for 30-40 minutes. Spoon cooked beans into sauce and use some of the clear bean water till sauce is diluted to a soupy consistency.
- Cook ditalini to al dente. Drain and add with beans to sauce.
- Ladle into deep soup bowls, sprinkle red pepper, salt, pepper on as desired. Add as much grated cheese as you like; enjoy with a chunk of crusty Italian bread.
Mary-Beth says: “My mom has been making pasta fagioli long before it become a popular dish and people realized how healthy it was! It is so delicious, especially on a cold winter night, but as a soup lover, this is a year round dish for me!”