Skip to content

Pasta fagioli

  • 1 T Olive Oil
  • 1 Onion, chopped
  • 2 Celery Stalks, chopped
  • 3 Garlic Cloves, minced
  • 1 T Italian Herbs
  • Salt
  • 500 g Chicken Broth
  • 240 g Canned Roma Tomatoes, undrained
  • 80 g Dry Ditalini Pasta
  • 480 g White Beans, undrained

These ingredients make four (4) servings.

  1. Saute aromatics. Heat olive oil in a large saucepan over medium heat. Add onion, celery, garlic, parsley, Italian seasoning, red pepper flakes, and salt. Cook, stirring, until onion is translucent, about 5 minutes.
  2. Simmer. Stir in chicken broth, tomato sauce, and tomatoes. Reduce heat to low and simmer 15-20 minutes.
  3. Cook pasta. Add pasta and cook until tender, about 10 minutes.
  4. Add beans. Stir in undrained cannellini beans and cook until heated through, 3-4 minutes.

  1. Star Pooley. "Pasta e Fagioli (Pasta and Beans)." All Recipes. 25 January 1999. ↩