Pasta e Fagioli

This recipe was given to me by my sister-in-law Katy, it is one of her family's favorites. Originally found on the food network website, it is a tasty soup perfect for cold winter nights. I like to serve this soup with French Bread, and although it is a meatless recipe you could easily add ground beef or pancetta if you would like.

Pasta e Fagioli

printable recipe

1 tablespoon olive oil
1/2 onion
2 cloves garlic
1 stalk celery
1 carrot, peeled
1 tablespoon dried basil
2 teaspoons dried oregano
Dash of red pepper flakes
1 can petite diced tomatoes
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 (I used a couple of teaspoons of dried parsley)
Freshly grated Parmesan and black pepper for garnish

Chop celery, carrot, and garlic. Set aside.

Chop onion. I am a total wimp but just chopping that half of an onion made the tears flow. I couldn't help but think of Meryl Streep's character in Julie and Julia, chopping the whole pile of onions and crying when her husband comes home.

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. I removed it from the heat briefly for this part so the bottom of the pan wouldn't burn.

Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes.

If necessary add an additional cup of water or stock and stir in beans and pasta.

Simmer for 6-8 minutes or until pasta is tender.

Stir in parsley and serve hot with grated parmesan and ground black pepper.








This recipe is featured in Meal Plan: Nov 29-Dec 5.