pasta e fagioli

Name: Pasta e Fagioli
Prep time: 10 min
Cook time: 25 min
Yield: 8
Ingredients: 2 tablespoon(s) olive oil; 1 cup(s) chopped onion; 3 clove(s) garlic, minced; 2 can(s) (14 1/2oz each) italian-style stewed tomatoes, undrained; 3 cup(s) reduced-sodium chicken broth; 1 can(s) (about 15 oz.) cannellini beans, undrained; 1/4 cup(s) chopped fresh parsley; 1 teaspoon(s) dried basil leaves; 1/4 teaspoon(s) black pepper; 4 ounce(s) uncooked small shell pasta

(3 RATINGS)

69 Pinches

Angela Pietrantonio

Woonsocket, RI

Updated on Jan 5, 2012

I famous Italian soup, this one is very delish! Loaded with stewed tomatoes & cannelloni beans & Italian herbs. Recipe Source~ Handed down recipe!

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prep time 10 Min

cook time 25 Min

method ---

yield 8 serving(s)

Ingredients

2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 cans (14 1/2oz each) italian-style stewed tomatoes, undrained
3 cups reduced-sodium chicken broth
1 can (about 15 oz.) cannellini beans, undrained
1/4 cup chopped fresh parsley
1 teaspoon dried basil leaves
1/4 teaspoon black pepper
4 ounces uncooked small shell pasta

How To Make pasta e fagioli

Step 1

Heat oil in 4-quart dutch oven over medium heat until hot; add onion and garlic. Cook and stir 5 minutes or until onion is tender.

Step 2

Stir tomatoes with juice, chicken broth, beans with liquid, parsley, basil and pepper into dutch oven; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer, covered, 10 minutes.
Step 3

Add pasta to dutch oven. Simmer, covered, 10 to 12 minutes or until pasta is just tender. Serve immediately. Garnish as desired. 4 points per serving
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