Pasta e Fagioli
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"soup."
Serves 4-6 | Prep Time 15 minutes PT15M | Cook Time 35 minutes PT50M | SoupWhy I Love This Recipe
My mom used to make a soup like this when I was little, but I would really only eat the pasta.
Ingredients You'll Need
3 Tbsp 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 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
1/4 cup chopped parsley
Salt and black pepper to taste
Directions
1. 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. Add stock, tomatoes, pasta: Add the chicken stock and tomatoes and bring to a boil. Add the pasta and keep the soup at a strong simmer.
3. Add beans, parsley: When the pasta is al dente, add the beans and cook another 2-3 minutes. Turn off the heat and stir in the parsley. Add salt and black pepper to taste.
Pairs Well With
French baguette
Questions, Comments & Reviews
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