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Pasta e Fagioli
Makes 6 servings
*2 tablespoons olive oil
*1 large yellow onion, coarsely chopped
*2 medium carrots, peeled and finely chopped
*1 stalk of celery, finely chopped
*2 tablespoons celery leaves, chopped
*1 large garlic clove, minced
*Kosher salt and freshly ground black pepper, to taste
*14 1/2-ounce can diced tomatoes with basil, garlic and oregano, including juices
*2 teaspoons Italian seasoning
*4 cups chicken or vegetable stock
*1 bay leaf
*16-ounce can white beans, such as Great Northern or cannellini beans
*1 1/2 cups short tube pasta, such as ditalini or tubetti
*6 tablespoons freshly grated Parmigiano-Reggiano cheese
1Heat oil in a large saucepan or dutch oven. Add onion, carrots, celery, celery leaves and garlic. Season with salt and pepper. Cook over medium heat, stirring often, until the vegetables soften, 4-5 minutes. Stir in tomatoes, Italian seasoning and stock and bring to boil. Add bay leaf. Cover, reduce heat and simmer 30 minutes. Add beans and return to medium heat, cover and cook, stirring often about 15 minutes. Remove bay leaf. Taste and re-season with salt and pepper if desired.
2Separately, cook pasta in salted water until tender, according to package directions. Drain.
3Ladle soup into warmed bowls and spoon pasta on top in the center. Garnish each serving with cheese.