Pasta e Fagioli

Pasta e Fagioli
Pasta e Fagioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoon extra virgin olive oil

  • 4

    large clove garlic; finely chopped

  • 2

    ribs celery; finely chopped

  • 1

    medium onion; finely chopped

  • kosher salt and black pepper

  • 5

    cup chicken broth

  • 28

    ounces crushed tomatoes

  • 4

    large basil leaves

  • 1

    bay leaf

  • 2

    15 ounce butter beans; drained, rinsed

  • 1

    cup ditalini pasta

  • 1/3

    cup parmigiano reggiano; finely grated

Directions

Heat the olive oil in a heavy duty pot over medium-low heat. Add the garlic, celery, onion, 1 tsp salt, and 1/4 tsp pepper. Cook, stirring until soft but not brown, about 5 minutes. Add the broth, tomatoes, basil and bay leaf. Bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Add the beans and pasta and simmer until the pasta is tender, 10 to 12 minutes. Season to taste with salt and pepper. Serve the soup sprinkled with the cheese and more basil, if you like.

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