Recipe for Pasta e Fagioli:
Ingredients:
- 1 cup small pasta (such as ditalini or small shells)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 oz) cannellini beans, drained and rinsed (or any other beans of your choice)
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions:
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the diced tomatoes with their juices. Add the beans, oregano, thyme, salt, and pepper. Stir well.
- Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes to allow the flavors to meld.
- Add the cooked pasta to the pot and stir to combine. Let it simmer for an additional 5 minutes.
- Adjust the seasoning with more salt and pepper if needed.
- Serve the Pasta e Fagioli hot, garnished with grated Parmesan cheese and chopped parsley if desired.
Enjoy this comforting and delicious Italian dish!
