Pasta e Fagioli is a perfectly warm, comforting, and cost efficient recipe that has a wonderful combination of deliciously simple and filling ingredients such as San Marzano tomatoes, cannellini beans, celery, pasta, minced garlic, among other fragrant spices
Italian Soup, Pasta e Fagioli
2StalksCelery, thinly sliced
24-OuncesOrganic San Marzano Tomato Sauce
3-15-OunceCans Organic Cannellini beans, drained and rinsed
1/4CupChopped Italian Parsley
Kosher Salt,to own taste
3CupsCooked Ditalini or Small Pasta, cooked al dente
Romano Cheese, to serve
In a Dutch Oven heat 2 tablespoons of olive oil on medium heat, place thinly sliced celery and the diced carrot in the Dutch Oven, sauté for about 2-3 minutes, add razor-thin sliced garlic, cook another minute careful not to burn the garlic.
Add 16 ounces of vegetable stock or water to Dutch Oven, 24 ounces of organic San Marzano tomato sauce, drained and rinsed cannellini beans, chopped Italian parsley, torn basil, cayenne pepper, and kosher salt, and pepper to taste.
Simmer about 35 minutes, stirring occasionally. Add 3 cups of Ditalini pasta or small pasta shells to Dutch Oven and simmer about 4-5 minutes longer. Ladle Pasta e Fagioli in bowls and top with Romano cheese if desired.
Recipe courtesy of Tricia S. Yarusso and the Yarusso family, photo and food styling by Heidy L. McCallum
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog