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White Bean Pasta e Fagioli
Ingredients
| * | 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
Source
Recipe courtesy of Barilla. Visit www.barillaus.com for more authentic Italian recipes and entertaining ideas.