The Forked SpoonPasta e Fagioli Recipe (Italian Pasta and Beans)
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Ingredients
Serves 6- 1 (14.5 ounce) can crushed tomatoes
- 1 large onion (diced)
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary (minced)
- 1 teaspoon fresh thyme (minced)
- 2 ribs celery (chopped)
- 3 large carrots (peeled and chopped)
- 5 cloves garlic (minced)
- 2 (15 ounce) cans white beans (cannellini beans, navy beans, or Great Northern beans)
- 4 cups (1-quart) chicken broth
- 2 cups water (plus more if needed)
- Grated parmesan cheese (for serving)
- 1 cup small pasta (elbow macaroni, ditalini )
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon Italian seasoning
- 2 bay leaves
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Steps
- Step 1
Add the olive oil to a large pot or Dutch oven set over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent (about 5 minutes). Add the carrots and celery and continue to cook for 5-10 minutes, stirring often. Stir in the minced garlic, fresh thyme, fresh rosemary, Italian seasoning, and salt. Mix well to combine and cook until fragrant.
- Step 2
Add the bay leaves, canned tomatoes (with the juice), chicken broth, and water. Increase heat to high and bring to a boil.
- Step 3
Once the broth reaches a boil, stir in the drained beans and small pasta (I used elbow macaroni). Maintain a gentle simmer and stir occasionally.
- Step 4
Season with additional salt to taste. Soup is ready once the pasta is cooked. Garnish grated parmesan cheese, if desired.
Interactive, hands-free timers are available in the Supper app.
Add the olive oil to a large pot or Dutch oven set over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent (about 5 minutes). Add the carrots and celery and continue to cook for 5-10 minutes, stirring often. Stir in the minced garlic, fresh thyme, fresh rosemary, Italian seasoning, and salt. Mix well to combine and cook until fragrant.
Source: The Forked Spoon
