White Bean Pasta E Fagioli
White Bean Pasta E Fagioli
Serves:
6-8 people
Cooking Time:
45 minutes
Ingredients
- 1 1/2 cups ditalini, dry
- 3 tablespoons extra virgin olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 48 fluid ounces chicken broth
- 19 ounces cannellini beans, canned, drained, rinsed
- 4 large plum tomatoes, diced
- 1/4 cup fresh Italian parsley, chopped and divided
- 1 tablespoon fresh oregano, chopped
- To taste black pepper, freshly ground
- To taste salt
- 1 cup Parmigiano-Reggiano cheese, freshly grated and divided
Instructions
Meatless Monday dinner is served.
- Heat oil in large stockpots over medium-high heat.
- Add onion, carrot, celery, and garlic.
- Sauté 3 to 4 minutes or until tender, stirring occasionally.
- Add broth and beans; heat to simmering.
- Stir in tomatoes, ditalini, 2 tablespoons parsley, oregano, pepper, and salt.
- Boil 10 minutes, stirring occasionally; stir in remaining parsley and 1/2 cup cheese.
- Serve with remaining cheese.
