While attempting to cook more vegetarian meals, I stumbled across this recipe in a cookbook I bought in Arizona. I’ve heard of Pasta Fagiole before, sort of a cross between soup and pasta that involves white beans, but I don’t remember ever making a version I liked enough to eat a second time. This recipe was much better somehow.
I added “Queen Creek” to the title because two of the important ingredients I used came from Queen Creek, Arizona: the olive oil from Queen Creek Olive Mill and the pasta from Hayden Flour Mills. I’m not sure whether Hayden Mills uses their pasta flour or their semolina to make the noodles I picked up there, but whatever it was did not negatively impact my blood sugar the way other pastas can. Two hours after eating it, my reading was exactly where it needed to be. There’s something to be said for ancient grains.
This fagiole is more like a soup the day you make it, but turns into a thicker dish the next day. The pasta just keeps absorbing the liquid as it sits. If you want to have soup, add extra broth. If you want your meal to more like a bowl of pasta, let it sit or cook it a bit longer.
The pasta shape I used is called casarecce, a narrow, twisted and rolled tube, but you can use any shape you’d like. Whole-grain spaghetti broken into 2-inch lengths would work just fine.
Serve this with a big, beautiful salad featuring your favorite colorful vegetables and a homemade dressing such as Citrus Vinaigrette.
Make it Gluten-Free: Use gluten-free pasta and make sure your broth is gluten-free.
Queen Creek Pasta Fagiole
- 2 tablespoons extra virgin olive oil
- 1 small stalk celery chopped
- 1/2 small onion chopped
- 1 clove garlic minced
- 2 tablespoons dry white wine
- 14.5 ounces diced tomatoes (no salt added), undrained 1 can
- 2 cups vegetable or chicken broth
- 14.5 ounces cannellini beans, undrained 1 can
- Dash of crushed red pepper
- Kosher salt
- Freshly ground black pepper
- 3 ounces dried pasta preferably whole-grain (I used a casarecce-shaped pasta, but spaghetti broken into 2-inch lengths will work)
- 1 tablespoon chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Heat oil in stock pot over medium heat. Add celery, onion, and garlic and sauté until onion is soft and translucent, about 5 minutes.
Add wine, tomatoes, and broth and stir well. Add beans and crushed red pepper. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add pasta, return to simmer, and cook until pasta is al dente (check cooking time on your particular pasta).
If you want the dish to be more soup-like, add more broth. If you want it thicker, cook a few minutes more.
Serve with parsley and Parmesan.
The longer this dish sits, the more liquid will be absorbed by the pasta and the thicker it will get. Leftovers reheated the next day will be less soup-like.
If you are watching your Sodium intake, make sure to use no-salt-added tomatoes (or fresh) and skip or reduce the kosher salt. You may also want to rinse and drain the beans. If you do, add a little extra broth.