:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2013__03__pasta-fagioli-horiz-a-1600-23f825f0c0d84b058ff8008f2b824694.jpg)
Pasta e Fagioli
from simplyrecipes.com
Soup
50 min
6 servings
398 kcal / serving
A dish of many names — pasta e fagioli, pasta fagioli, or pasta fazool — this classic Italian soup of beans and short pasta with tomatoes and vegetables is a tried and tested favorite.
Ingredients
- 3 tablespoonsextra virgin olive oil
- 1 cupchopped onion
- 1 largecarrot, peeled and chopped
- 1 largecelery stalk, chopped
- 2 largegarlic cloves, minced
- ¼ teaspoonchili flakes
- 1 teaspoonitalian seasoning
- 6 cupschicken (or vegetable stock for a vegetarian option)
- 1 cupchopped peeled tomatoes, fresh or canned
- ½ poundditalini pasta
- 215-ounce cans cannellini or borlotti beans, drained and rinsed (or 3 1/2 cups freshly cooked beans)
- ¼ cupchopped parsley
- kosher salt and black pepper to taste
Directions
- 1
Heat the olive oil in a large pot over medium-high heat. Sauté the onion, carrot and celery for 2 to 3 minutes, until its soft and translucent. Add the garlic, chili flakes and Italian seasoning and sauté another minute.
- 2
Add the chicken stock and tomatoes and bring to a boil. Add the pasta and keep the soup at a strong simmer.
- 3
When the pasta is al dente, add the beans and cook another 2 to 3 minutes. Turn off the heat and stir in the parsley. Add salt and black pepper to taste.