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Pasta E Fagioli (Fazool) with Rind of Parmigiano-Reggiano

Servings:  4 as main course


1 tablespoon olive oil or bacon fat
2 stalks celery, chopped coarsely
1 medium onion, chopped coarsely
2 carrots, peeled, chopped coarsely
4 garlic cloves, minced
2 cans cannellini beans with juices
2 bay leaves
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme, minced
4 cups chicken or pork broth
1 cup water
14 oz fire roasted diced tomatoes
7 oz tomato sauce
Rind of Parmigiano-Reggiano (approximately ¼ pound)
1 bunch fresh swiss chard, rinsed and rough chopped
7 oz very small ring pasta, tubular such as ditalini or small elbow macaroni


  1. In a large heavy saucepan or Dutch oven over medium high heat add olive oil or bacon fat.
  2. Add celery, onion, carrot, and garlic. Cook until soft, about 5 minutes.
  3. Add the beans, herbs, broth, water, tomatoes and cheese rind.
  4. Bring to a boil and cover. Reduce heat to low and cook covered, stirring occasionally 25 minutes.
  5. Remove cheese rind and add the pasta and chopped swiss chard.
  6. Cook for an additional 6-8 minutes until pasta is cooked to al dente.
  7. Salt and pepper to taste.
  8. Serve garnished with a drizzle of olive oil, a tablespoon of cheese and a teaspoon of fresh minced herbs.

Buon Appetito!

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