Friday Favorite – Pasta e Fagioli

  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1½ cups (1 can) chopped whole tomatoes, with juices
  • 3 cups low sodium chicken stock or vegetable stock
  • 1 can northern white beans, drained and rinsed
  • 1 cup tiny pasta (ditalini)
  • ½ pound browned ground beef (optional)
  • 2 Tbsp. fresh chopped parsley (optional)
  • Freshly grated Parmesan cheese (Daurie served cheddar)
  1. In a large heavy pot, heat olive oil over medium high heat
  2. Stir in onion and cook for 2 minutes
  3. Stir in garlic, celery and carrots and cook for 3 minutes
  4. Add basil and oregano and toss to coat
  5. Stir in tomatoes and stock and bring to a boil
  6. Reduce heat and simmer for 30 minutes
  7. If necessary add an additional cup of stock or water and stir in beans, meat and tiny pasta Simmer for 6-8 minutes or until pasta is tender
  8. Stir in parsley and serve hot with grated parmesan cheese

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This entry was posted in Soups.

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