Creamy Pasta e Fagioli

Name: Creamy Pasta e Fagioli
Yield: Makes 2-3 servings
Cuisine: Italian
Ingredients: 2½ cups spring or filtered water; 1 stalk celery, diced; 1 small carrot, diced; ½ cup chickpeas, white beans, or a mix of the two, rinsed well and soaked for 1 hour; 1 whole clove fresh garlic; 1 cup uncooked small-ish pasta, like fusilli, penne or rigatoni; Extra virgin olive oil; 2-3 sprigs fresh flatleaf parsley, finely chopped, for garnish; 1 cup diced or crushed canned tomatoes; Sea salt; ¼ red onion, diced; Pinch crushed red chili flakes

Preparation info

Makes
2-3
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

This version of this Italian classic has become a soup that I literally crave. It appears on our table more often than I care to admit. It’s simple, packed with nutrients and absolutely dreamy to eat.

Ingredients

Extra virgin olive oil
1 whole clove fresh garlic
Pinch crushed red chili flakes

Europe
Italy
Vegan
Pasta
Soup
Mediterranean

Method

Place a small amount of olive oil in a medium soup pot with whole garlic clove over medium heat. Allow the garlic to simmer in the oil until it begins to color at the edges. Remove the garlic and discard. Stir in onion, a tiny pinch of salt and cook, stirring until translucent, about 2 minutes. Stir in celery and carrot, a pinch of salt and cook, stirring until coated with oil. Add tomatoes. Dr