pasta e fagioli
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.
prep time
cook time
method
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yield
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 2 cloves garlic minced
- 1 teaspoon basil, dried
- 2 - carrots, chopped
- 4 cups lower sodium chicken broth
- 1 can 14 1/2 oz. diced tomatoes with basil, garlic and oregano
- 1/2 cup ditalini
- 1 15oz. cans white beans, drained and rinsed
- 1/4 cup grated pecorino romano cheese
How To Make pasta e fagioli
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Step 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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Step 2Add the broth and tomatoes and bring to a boil.
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Step 3Stir in the pasta and cook 8 minutes or until nearly al dente.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Bean Soups
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