Pasta e Fagioli
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 291
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 48
- Dietary Fiber
- 10
- Sugar
- 5
- Protein
- 16
- Cholesterol
- 0
- Sodium
- 598
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
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.