Pasta e Fagioli
A soup that translates to "pasta and beans", this classic Italian dish is filled with vegetables, cannellini beans and ditalini pasta.
Prep Time15 minutes mins
Cook Time1 hour hr
Course: Main Course
Cuisine: Italian
Keyword: easy recipes, italian, italian recipes, pasta e fagioli, pasta fagioli, soup season
Servings: 6
- 2 15.5 oz cans cannellini beans
- 8 oz dried ditalini pasta
- 10 cups chicken stock
- ½ yellow onion finely chopped
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 5 garlic cloves finely chopped
- ¼ cup white wine
- 15 oz crushed tomatoes
- 4 small tomatoes or 2 roma tomatoes, chopped
- 1 parmesan rind
- fresh herbs
- 2 bay leaves
- Pinch red pepper flakes
- Pinch kosher salt
- 2 tbs extra virgin olive oil
Add olive oil and red pepper flakes to your pot. Let warm up then add soffritto (celery, carrot and onion) with a pinch of salt. Let cook until soft and then add garlic and cook 1 minute.
Add wine and cook down halfway, about 3-5 mins. Add crushed tomatoes, chopped tomatoes, chicken stock, bay leaves, basil, parsley and parm rind. Bring to a boil then down to a simmer and cook ~10 mins.
Add beans and simmer ~45 mins, then add pasta and cook ~10 mins or until al dente. Fish out the herbs and parm rind. Enjoy with some crusty bread.