Pasta e fagioli (pasta and beans) share the spotlight with aromatics and fresh tomatoes in this traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Garnish with shredded Parmesan cheese.
Ingredients
- olive oil: 1 Tbsp
- medium onion: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- garlic: 3 clove (minced)
- parsley: 2 tsp (dried)
- italian seasoning: 1 tsp
- red pepper flakes: 0.25 tsp (crushed)
- salt: (to taste)
- chicken broth: 1 can (14.5 ounce can)
- medium tomatoes: 2 piece (chopped)
- tomato sauce: 1 can (8 ounce can)
- ditalini or other small pasta: 0.5 cup
- cannellini beans, with liquid: 1 can (15 ounce can)
Metric Conversion
Stages of cooking
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Heat olive oil in a large saucepan over medium heat. Add onion, celery, garlic, parsley, Italian seasoning, pepper flakes, and salt; cook and stir until onion is translucent, about 5 minutes. Stir in chicken broth, tomato sauce, and tomatoes. Reduce the heat to low and simmer for 15 to 20 minutes.
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Add pasta and cook until tender, about 10 minutes.
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Stir in undrained beans and cook until heated through, 3 to 4 minutes.
