1. In a large pasta pot bring a large volume of salted water to a rapid boil over high heat. When the water comes to a rolling boil toss in the pasta and cook until the pasta is al dente. Reserve 1 cup of the pasta cooking liquid before draining the pasta through a colander. 2. While the pasta is cooking and in a separate 3 quart pot (large enough to accommodate both the pasta and the beans and sauce you are preparing), heat the oil over medium heat. Add the diced carrot, diced onion, diced celery, the garlic, parsley, red pepper flakes, and cook over medium heat until the vegetables become tender. 3. While the vegetables are sautéing, fill the empty cans with water and stir the water around so it can absorb any of the thick cannellini liquid clinging to the inside of the cans. Set the liquid filled cans aside. 4. Add the reserved cannellini liquid, the water from the cans, and the bay leaf to the sauteed vegetables . Reduce the heat to medium-low. 5. Add the beans and the al dente pasta to the pot while gently stirring to evenly distribute both. Lower the heat to simmer and simmer the Pasta e Fagoli for about 15 minutes, stirring occasionally and adding some of the reserved pasta cooking liquid if the sauce is too "tight". ---------------------------------------------------------------------------
Nutrition
Ingredients
