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Pasta e Fagioli
An Italian soup of small pasta and beans in a tomato broth.
30 min6 ServingsEasy
Ingredients
Everything you'll need for this recipe
ditalini pasta1 cup
canned cannellini beans2 cans
canned diced tomatoes1 can
carrots2 medium
celery2 stalks
yellow onion1 medium
garlic4 cloves
vegetable broth6 cups
dried rosemary1 tsp
olive oil3 tbsp
salt2 tsp
Steps
1
Cook the finely diced carrot, celery, and onion in olive oil for 8 minutes.
2
Add the garlic and rosemary and stir 1 minute.
3
Add the tomatoes, broth, salt, and one can of drained beans.
4
Blend the second can with a ladle of broth and stir the puree in to thicken.
5
Simmer 15 minutes, then add the pasta and cook 9 minutes more.
6
Rest 5 minutes and finish each bowl with olive oil.
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