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Pasta e Fagioli
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) red kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cup ditalini pasta
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes.
- Add the diced carrots and celery, and cook for 5-7 minutes until they begin to soften.
- Pour in the diced tomatoes and chicken or vegetable broth. Bring to a simmer.
- Stir in the cannellini beans, red kidney beans, dried oregano, dried basil, and red pepper flakes. Season with salt and pepper to taste.
- Simmer the soup for 15-20 minutes, allowing the flavors to meld together.
- Meanwhile, in a separate pot, cook the ditalini pasta according to the package instructions. Drain and set aside.
- Once the soup has simmered, stir in the cooked ditalini pasta.
- Serve the Pasta e Fagioli hot, topped with grated Parmesan cheese. Enjoy!
Pasta e Fagioli, also known as pasta and beans, is a traditional Italian dish with humble origins. It originated as a peasant dish, with simple and affordable ingredients like pasta, beans, and vegetables. This hearty and comforting soup has been a staple in Italian cuisine for centuries, particularly in the regions of Campania, Tuscany, and Veneto. Chefs and home cooks alike have put their own spin on the recipe, adding ingredients like pancetta, tomatoes, and herbs to enhance the flavor. Today, the best versions of Pasta e Fagioli can be found in authentic Italian trattorias and family-owned restaurants, where it's often served with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmigiano-Reggiano cheese. The key to a delicious Pasta e Fagioli lies in using high-quality ingredients, such as good quality pasta, flavorful beans, and a rich, savory broth. While the traditional recipe calls for simple ingredients, some variations include the addition of spicy sausage or a splash of white wine for an extra depth of flavor. Whether enjoyed in a rustic trattoria in Tuscany or made at home with a cherished family recipe, Pasta e Fagioli continues to be a beloved and comforting dish that celebrates the rustic flavors of Italy.
45 min
6
320 calories
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