Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 3 tablespoons extra virgin olive oil -; 1 cup chopped onion -; 1 large carrot, peeled and chopped -; 1 large celery stalk, chopped -; 2 large garlic cloves, minced -; 1/4 teaspoon chili flakes -; 1 teaspoon Italian seasoning -; 6 cups chicken (or vegetable stock for a vegetarian option) -; 1 cup chopped peeled tomatoes, fresh or canned -; 1/2 pound ditalini pasta -; 2 15-ounce cans cannellini or borlotti beans, drained and rinsed (or 3 1/2 cups freshly cooked beans ) -; 1/4 cup chopped parsley -; Kosher salt and black pepper to taste -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pasta e Fagioli

1. 3 tablespoons extra virgin olive oil -

2. 1 cup chopped onion -

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 -

7. 1 teaspoon Italian seasoning -

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.