Each month, our Food Festival series celebrates a dish through its ingredients, preparation, personal stories, and the people who bring food to our tables.
For our latest Food Festival feature, we spoke with Manager & Venue Chef Sandy Maldonado, who shared her grandfather’s longtime favourite soup, and all the memories associated with it.
For Sandy, pasta fagioli is much more than a single recipe. It’s a collection of moments shared with her family, and through its creation, carrying them on for future generations to enjoy.
Ingredient Spotlight: Cannellini Beans
Creamy, tender, and versatile, cannellini beans are a natural fit for a comforting bowl of pasta fagioli.
Their mild, nutty flavor allows them to complement the rich broth, vegetables, and pasta without overpowering the other ingredients. As they simmer, the beans absorb the flavors of the soup while adding a creamy texture and satisfying heartiness to every spoonful.
Cannellini beans are prized for their versatility and ability to bring substance to everything from soups and stews to salads and pasta dishes. Packed with plant-based protein and fiber, they’re a simple way to make a meal more nourishing and filling.
Think of them as a humble ingredient that does a little bit of everything. They add texture, flavor, and nourishment to a dish while letting the other ingredients shine. Whether you’re making a slow-simmered soup on a chilly evening or looking for an easy way to add more substance to a weeknight meal, cannellini beans are a pantry staple worth keeping on hand.
Recipe: Pasta Fagioli
Ingredients
- 3 Tablespoons Olive Oil
- 1 Yellow Onion, Medium Diced
- 3 Celery Ribs, Medium Diced
- 3 Medium Carrots, Medium Diced
- Salt & Pepper
- 6 Garlic Cloves, Finely Chopped
- 2 Tablespoons Tomato Paste
- 1 Can Diced Tomatoes (14oz)
- 3 Cups Cooked Cannellini Beans
- 5 Cups Vegetable Stock
- 1 Cup Small Pasta
Method
- Heat stock pot, add olive oil, onion, celery, carrots, garlic, salt, and pepper.
- Cook for a few minutes, until a bit soft.
- Add tomato paste and stir for a minute, then add vegetable stock, can of tomatoes, and cooked beans.
- Simmer for 20 minutes, then add the pasta and cook for 10-15 more minutes.
- Salt & Pepper to taste.
Pro Tips from Our Chefs
- Don’t overcook the pasta. Intended to add a distinct bite to the soup, be sure not to add your pasta too early, lest it soak up too much additional liquid and become soggy. Sandy recommends waiting until the final 8 minutes of cook time to add your dry pasta into the mix.
- Let it stew. Stews are named so for a reason. Letting them rest overnight after cooking and reheating the next day can give them additional flavor.
- Extra add ons. Looking to mix things up even more? Add varying vegetables or beans to bulk up the base. Or, add Sandy’s go-tos like pancetta, finely grated parmesan, or baby spinach.
How to Use It: Serving Suggestions
Pasta fagioli is the opposite of fussy. Simple, adaptable, and easy to whip up on the weekend and enjoy throughout the week.
Prep it on a Sunday and watch it grow even more delicious with each day that passes. Plus, who doesn’t love not having to think about what to make for dinner every night?
Whilst soups and stews are often thought of as staples for the colder seasons, pasta fagioli is equally delicious anytime of year.
From Our Farm to Your Table: Meet Katchkie Farm and Our CSA
Many of the ingredients we spotlight—come straight from Katchkie Farm, our organic farm in Kinderhook, NY. It’s where we grow with intention: focusing on flavor, sustainability, and connection to the land.
Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.
Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →
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