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Pasta e Fagioli

Marco Canora
  • 35 minutes
  • Serves 4

INGREDIENTS

2

Garlic cloves, medium

4 cups

Reserved bean-cooking liquid

2

Rosemary, Leaves from fresh sprigs

10

Sage, small fresh leaves

2 cups

White beans such as cannellini, cooked small

1

Yellow onion, small

3 tbsp

Tomato paste

1 cup

Tubettini pasta, dried

3 tbsp

Olive oil

1

Olive oil

2 oz

Parmigiano-reggiano cheese, grated

2 tbsp

Water