
White Bean Pasta e Fagioli
Makes 4 ServingsIngredients
* | 3 tablespoons extra virgin olive oil |
* | 1 cup chopped onion |
* | 1 cup chopped carrot |
* | 1/2 cup chopped celery |
* | 2 garlic cloves, minced |
* | 32 ounces chicken broth |
* | 19-ounce can cannellini beans, rinsed and drained |
* | 4 large plum (or Roma) tomatoes, chopped (about 4 cups) |
* | 1 1/2 cups Barilla Ditalini pasta |
* | 1/4 cup chopped parsley, divided |
* | 1 tablespoon chopped fresh oregano |
* | 1/2 teaspoon ground black pepper |
* | 1/4 teaspoon salt |
* | 1 cup freshly grated Parmigiano Reggiano cheese, divided |
Instructions
1 | Heat oil in a large stockpot over medium-high heat. Add onion, carrot, celery and garlic; saute 3 to 4 minutes or until tender, stirring occasionally. |
2 | Add broth and beans; heat to simmer. |
3 | Stir in tomatoes, Ditalini, 2 tablespoons parsley, oregano, pepper and salt. |
4 | Boil 10 to 12 minutes or until pasta is tender, stirring occasionally. Stir in remaining parsley and 1/2 cup cheese. |
5 | Serve with remaining cheese. |
Notes
Serve with crusty bread and drizzle with olive oil, if desired.Source
Recipe courtesy of Barilla. Visit
www.barillaus.com for more authentic Italian recipes and entertaining ideas.