Pasta e Fagioli

This recipe appears in Legalize Marinara in our Early Spring 2024 issue.

Pasta e Fagioli

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Course Light Dinner, Main, Soup

Ingredients

  

• 1/4 cup olive oil
• 3 clove garlic, chopped
• 1 medium celery stalk, chopped
• 1 medium carrot, finely chopped
• 1 onion chopped
• 15 oz canned cannellini beans, drained and rinsed
• 15 oz canned crushed tomatoes
• 1 large bay leaf
• 2 tbsp basil or 3 Tbsp chopped parsley
• 2 tbsp oregano
• 1 1/2 qt chicken or vegetable broth
• 2 cup water
• 2 cup cooked ditalini pasta
• Kosher salt and pepper to taste
• Grated Locatelli cheese for topping
• Fresh basil for serving

Instructions

 

• In a large soup pot, heat oil. Sweat celery, onions, and carrots until soft. Add garlic, cook for 3 minutes. Add tomatoes, stock, water, and beans. 
• Bring to a simmer, add herbs. Season with salt and pepper. 
• Add pasta. Serve, and garnish with fresh basil and Locatelli cheese.