Pasta e Fagioli
Serves 6
Ingredients
Method
1 Small Pasta (e.g., Ditalini Or Elbow Macaroni)
2 15 Oz Cans Cannellini Beans, Drained And Rinsed
1 Medium Onion, Chopped
1 Carrot, Chopped
1 Celery Stalk, Chopped
2 Garlic Cloves, Minced
28 oz Canned Crushed Tomatoes
4 cu Vegetable Or Chicken Broth
1 tbsp Olive Oil
½ tsp Dried Rosemary
½ tsp Dried Thyme
¼ tsp Red Pepper Flakes (Optional)
¼ tsp Salt
¼ tsp Black Pepper
In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
Stir in the crushed tomatoes, broth, rosemary, thyme, red pepper flakes (if using), salt, and black pepper. Bring to a simmer.
Add the cannellini beans and pasta to the pot. Cook for 10-12 minutes, or until the pasta is al dente.
Adjust the seasonings to taste. Serve the Pasta e Fagioli hot with crusty bread or grated Parmesan cheese, if desired.