pasta e fagioli
(1 rating)
Although this is not my Grandmother's recipe, I remember her making this often. She taught Grandma how to cook italian recipes. Great on a rainy day with crusty bread.
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(1 rating)
Ingredients For pasta e fagioli
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1 Tbspolive oil
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1 cchopped red onion
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2 clovegarlic minced
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1 tspbasil, dried
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2carrots, chopped
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4 clower sodium chicken broth
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1 can14 1/2 oz. diced tomatoes with basil, garlic and oregano
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1/2 cditalini
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1 15oz. canwhite beans, drained and rinsed
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1/4 cgrated pecorino romano cheese
How To Make pasta e fagioli
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1Heat the oil in a soup pot set over medium high. Add the onion, garlic, basil and carrots and cook, stirring for 3-4 minutes.
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2Add the broth and tomatoes and bring to a boil.
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3Stir in the pasta and cook 8 minutes or until nearly al dente.
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4Stir in the beans and cook another two minutes. The pasta should be tender but not mushy and the soup should be fairly thick. Ladle the soup into bowls and top with grated cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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