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Dinner · 35 min · 4 bowls

Pasta e fagioli

Bean broth is the sauce. A little pasta, not a bowl of noodles.

The sheet · 4 bowls · 35 min

easy

Why tonight. Bean broth is the sauce. A little pasta, not a bowl of noodles.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • pasta
  • white beans
  • tomato
  • onion
  • garlic

Good if you have them, fine if you do not: parmesan, olive oil.

Method

  1. Onion and garlic soft in olive oil, tomato in, cooked down properly.
  2. Beans in with their liquid, and blitz or mash about a third of them against the side of the pot. That is what makes the broth creamy without any cream.
  3. Small pasta straight into the pot with enough water to cook it. The starch stays in the soup where you want it.
  4. It should be thick enough that a spoon stands up briefly. Olive oil and parmesan at the table, and it will need loosening tomorrow.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

pasta
The sauce finishes on the pasta, not the other way around.
white beans
Creamy enough to thicken what they are in — mash a ladleful against the side of the pot and the whole dish gains body.
tomato
Sweet, sour and savory at once, which is why it holds up so many dishes with no meat in them.
onion
The base under most of this library.
garlic
Burns in seconds and turns the whole dish bitter, so it almost never goes in first.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy pasta and white beans workBack to the ranking