Pasta Fagioli

Yield: Serves 6
Chef: Chef Brian Streeter
Our Concrete Egg Fermentation Hall


1 lb. cannellini beans
1/2 onion
2 carrots
1 stalk celery
1 bay leaf
1 T. kosher salt
1 large onion, chopped
3 stalks celery, chopped
1 small fennel, chopped
3 T. extra virgin olive oil
3 cloves garlic, minced
1 tsp. Calabrian ground chili
2 c. tomato sauce
4 c. chicken or vegetable broth
1 T. flat-leaf parsley, chopped
1.4 c. fresh oregano, chopped
1 piece parmesan rind
1/2 lb. tubettini pasta
1/4 c. extra virgin olive oil


Cover the beans with cold water and allow to soak overnight. Transfer beans, the water they soaked in, the onion, carrot, celery and bay leaf into a large pot and bring to a boil on top of the stove. Reduce the heat to a simmer. Skim any foam that rises to the top and cook until beans are tender, about 1 hour. Remove from the heat and add the salt. Allow the beans to cool in their broth. Remove the vegetables and bay leaf and discard.

Heat a wide bottom pot over high heat. Sauté the onion, celery and fennel in the olive oil until soft. Add the garlic and chile paste and cook for a minute. Add the tomato sauce, chicken or vegetable broth, the parsley, oregano, parmesan rind and the beans. Bring to a simmer and cook slowly for 15-20 minutes to combine flavors. Cook the pasta to manufacturer’s directions and stir into the soup. Taste for seasoning and adjust with salt. Ladle the soup into warm bowls and drizzle with a little extra virgin olive oil over the top.

Enjoy with a glass of Cakebread Cellars Napa Valley Cabernet