Ingredients for - Pasta e Fagioli
3.
1 large carrot, peeled and chopped
4.
1 large celery stalk, chopped
5.
2 large garlic cloves, minced
6.
1/4 teaspoon chili flakes
8.
6 cups chicken (or vegetable stock for a vegetarian option)
9.
1 cup chopped peeled tomatoes, fresh or canned
10.
1/2 pound ditalini pasta
11.
2 15-ounce cans cannellini or borlotti beans, drained and rinsed (or 3 1/2 cups freshly cooked beans )
12.
1/4 cup chopped parsley
13.
Kosher salt and black pepper to taste
How to cook deliciously - Pasta e Fagioli
1 . Stage
Sauté the vegetables: Heat the olive oil in a large pot over medium-high heat. Sauté the onion, carrot and celery for 2 to 3 minutes, until its soft and translucent. Add the garlic, chili flakes and Italian seasoning and sauté another minute.
2 . Stage
Add the stock, tomatoes, and pasta: Add the chicken stock and tomatoes and bring to a boil. Add the pasta and keep the soup at a strong simmer.
3 . Stage
Add the beans and parsley: When the pasta is al dente, add the beans and cook another 2 to 3 minutes. Turn off the heat and stir in the parsley. Add salt and black pepper to taste.
Recipe information
Cooking:
15 min.
Servings per container:
6
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