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White Bean Pasta e Fagioli
Makes 4 Servings
*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
1Heat 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.
2Add broth and beans; heat to simmer.
3Stir in tomatoes, Ditalini, 2 tablespoons parsley, oregano, pepper and salt.
4Boil 10 to 12 minutes or until pasta is tender, stirring occasionally. Stir in remaining parsley and 1/2 cup cheese.
5Serve with remaining cheese.
  • Serve with crusty bread and drizzle with olive oil, if desired.
  • Source
    Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.