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Pasta con Riso e Fagioli

Pasta con Riso e Fagioli

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • Ingredients
  • 1 cup of small pasta like ditalini or elbow
  • 1/2 cup of Arborio rice
  • 1 can 15 oz of cannellini beans (or any white beans), rinsed and drained
  • 4 cups of vegetable broth or chicken broth
  • 1 medium onion finely chopped
  • 2 cloves of garlic minced
  • 1 medium carrot diced
  • 1 stalk of celery diced
  • 1 can 14 oz of diced tomatoes
  • 2 tablespoons of olive oil
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish optional

Instructions
 

  • Method
  • Prep the Ingredients
  • Start by chopping the onion, carrot, and celery into small, even pieces. Mince the garlic and rinse the beans if using canned.
  • Sauté the Vegetables
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.
  • Add the Tomatoes and Spices
  • Pour in the diced tomatoes with their juices, then add the dried oregano. Season with salt and pepper. Stir everything together and let it simmer for about 5 minutes.
  • Incorporate the Rice and Broth
  • Add the Arborio rice to the pot and stir well to combine. Pour in the vegetable broth and bring the mixture to a boil.
  • Cook the Pasta and Rice
  • Once boiling, add the small pasta to the pot. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the pasta and rice are tender. Stir occasionally to prevent sticking.
  • Add the Beans
  • In the last few minutes of cooking, gently fold in the rinsed cannellini beans. Allow everything to heat through.
  • Let It Stand
  • Once cooked, remove the pot from heat and let it stand for about 5 minutes. This resting time helps the flavors meld together.
  • Serve and Garnish
  • Ladle the pasta con riso e fagioli into bowls and garnish with freshly chopped parsley or basil if desired.
  • Variations
  • Vegetarian/Vegan: This recipe is already vegetarian and can easily be made vegan by ensuring the broth is vegetable-based.
  • Add Greens: Toss in some spinach or kale during the last few minutes of cooking for added nutrition.
  • Different Beans: Feel free to substitute cannellini beans with kidney beans or chickpeas for a different flavor profile.