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Pasta e Fagioli


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  • 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



Step 1

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


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