Pasta e Fagioli

• porties: 4 servings
• totale tijd: 35 minutes

Ingrediënten

2 tbsp. olive oil

1 large onion, chopped

2 medium carrots, cut into 1/4-inch pieces

1 stalk celery, cut into 1/4-inch pieces

1 small bulb fennel, cut into 1/4-inch pieces

Kosher salt and pepper

2 large cloves garlic, finely chopped

6 sprigs fresh thyme

1/2 c. dry white wine

1 28-ounce can whole peeled tomatoes

1 tbsp. chicken or vegetable base (optional)

6 oz. orecchiette or other short pasta

2 15-ounce cans white beans (cannellini, navy, butter, or a combination), rinsed

Chopped parsley and grated Parmesan, for serving

Instructies

Heat oil in large Dutch oven on medium. Add onion and cook, stirring occasionally, 5 minutes. Add carrots, celery, fennel, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until vegetables are beginning to soften, 6 to 8 minutes more. Stir in garlic and thyme and cook 2 minutes. Add wine and simmer until nearly evaporated, 1 to 2 minutes.

Add tomatoes and their juices, crushing them into small pieces as you add them to the pot. Add 5 cups water and chicken base (if using) and bring to a boil. Add pasta and simmer, stirring often, until barely tender, 8 to 12 minutes depending on type of pasta. Stir in beans and cook until heated through, about 2 minutes. Remove thyme and serve sprinkled with parsley and Parmesan.