Pasta e Fagioli

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Level:
Easy

CATEGORIES
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • Dash of red pepper flakes
  • 1 1/2 cups 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 shells (ditalini)
  • 2 tablespoons fresh chopped parsley
  • Freshly grated Parmesan and black pepper for garnish
Directions

In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated parmesan and ground black pepper

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    Recipe courtesy of Rachael Ray