Pasta E Fagioli

Name: Pasta E Fagioli
Ingredients: 3 T Olive Oil; I sm or 1/2 lg onion - chopped; 1 lg carrot - chopped; 1 lg celery stalk - chopped; 3 lg cloves garlic - minced; 1/4 t chile flakes; 1-2T fresh thyme leaves or 2t dried; 5-6 peeled tomatoes (canned), cut in small pieces, with juice; 1/2lb ditalini pasta; 3 cans chicken broth + 1 can water; 2 15 oz cans cannellini beans, drained and rinsed, or 3 and 1/2 cups freshly cooked beans; 1/4 finely chopped parsley; Salt and pepper to taste; Grated Parmasean cheese

14 ingredients

4 steps

Ingredients

3 T Olive Oil
I sm or 1/2 lg onion - chopped
1 lg carrot - chopped
1 lg celery stalk - chopped
3 lg cloves garlic - minced
1/4 t chile flakes
1-2T fresh thyme leaves or 2t dried
5-6 peeled tomatoes (canned), cut in small pieces, with juice
1/2lb ditalini pasta
3 cans chicken broth + 1 can water
2 15 oz cans cannellini beans, drained and rinsed, or 3 and 1/2 cups freshly cooked beans
1/4 finely chopped parsley
Salt and pepper to taste
Grated Parmasean cheese

Directions

1

1. Heat oil in a large pot over medium-high heat. Saute the oninon about 2 minutes, then add celery and carrot and saute until soft and translucent. Add the garlic, chile flakes, and 1/2 the thyme, saute one more minute.
2

2. Add chicken stock and tomatoes and bring to a boil. Add the pasta and cook at a low boil.
3

3. When pasta is al dente, add the beans, and remaining thyme and cook 2-3 minutes. Turn off heat, stir in parlsey, salt and pepper.
4

4. Serve in bowls and garnish with parmasean cheese and more parsley