Italian ( Pasta e fagioli ) vs American ( pasta fazool )
No matter how you pronounce it, it’s basically White Beans (Cannellini or Navy)
Dried Method
1 Bag of Dried Navy Beans
4 cloves of garlic
¼ cup Olive Oil
¼ cup Fresh Parsley
Salt and Pepper
Cook for about 20 minutes (in pressure cooker)
Remove the garlic
Canned Method
4 cans of Navy or Cannellini beans (3 rinsed/drained, 1 undrained)
4 cloves of garlic
¼ cup Olive Oil
1 celery stalk cut into 1inch sections
Crushed red pepper
1 can chicken broth
Fresh parsley to taste
Salt and Pepper
Sautee the garlic in olive oil along with the celery. Add the canned beans, cook for about 5 minutes. Then add the chicken broth, salt, pepper, parsley, hot pepper. Cook under low heat for about 45 minutes. Remove Garlic and Celery
Pasta
Shells, Pepitte, and other short pastas always cooked al dente.
Put it together
After the beans are cooked, cook the pasta till your taste. Drain and add to the cooked beans
Wine
Serve with a Barbera d’Alba or a Valpolicella Ripasso 