Pasta e Fagioli
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.