Pasta e Fagioli Recipe 1 cup (185 g) […] We have a treat for you, acclaimed New York City restaurantuer, Scott Conantwho is also a Food Network star on Chopped and the host of Chopped Sweets, is ...

Cook pasta in a pan of boiling salted water until al dente. Drain, reserving 80 ml water, and add pasta and water to sauce. Cook for a minute to heat through. Serve with celery leaves and extra basil.

The night before, soak the beans in 12 cups of cold water. The next day, drain the beans and reserve the soaking water.

6 tablespoons extra-virgin olive oil. 2 ounces pancetta, finely diced, see cook’s notes. 4 garlic cloves, peeled, thinly sliced. 1 large yellow onion, diced ...

1. Warm the olive oil in a large pot over a low-medium heat. Add in the shallots, celery and carrot with a pinch of salt and gently sweat them until very soft and just beginning to colour, about ...

Add the pasta to the soup, increase the heat to medium so that the soup is simmering gently and cook until the soup is thick and the pasta is al dente (around 10 minutes), stirring occasionally.

"Cannellini or borlotti beans are the best beans to use for pasta fagioli," he says. "They have a creamy texture and mild ...