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Pasta e Fagioli

A comforting Italian dish filled with flavors of garlic, beans, and tomatoes, perfect for cozy evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Pasta (ditalini or elbow macaroni) Add just before serving for perfect al dente texture.
  • 1 can Canned Cannellini Beans Adds protein and heartiness.
  • 2 tablespoons Olive Oil For a rich base and flavor boost.
  • 4 cloves Garlic, minced The aromatic soul of the dish.
  • 1 medium Onion, diced Adds sweetness.
  • 1 medium Carrot, diced Adds freshness.
  • 1 medium Celery stalk, diced Adds crunch.
  • 1 can Canned Diced Tomatoes Provides a rich and tangy backdrop.
  • 4 cups Vegetable or Chicken Broth For simmering the ingredients.
  • 1 tablespoon Fresh basil, chopped For authenticity.
  • 1 tablespoon Fresh oregano, chopped For authenticity.
  • to taste Salt Always adjust to taste.
  • to taste Pepper Always adjust to taste.
  • 1/4 cup Parmesan Cheese, grated (optional) For a sprinkle of indulgence on top.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add minced garlic, diced onion, carrot, and celery. Sauté until softened.
Cooking
  1. Pour in the canned diced tomatoes along with their juices. Cook for about 5 minutes.
  2. Add vegetable or chicken broth and bring to a gentle simmer.
  3. Stir in the cannellini beans, salt, and pepper. Simmer for an additional 10 minutes.
  4. Stir in the pasta and cook according to package instructions until al dente.
  5. Remove from heat and stir in fresh basil and oregano. Taste for seasoning.
  6. Ladle into bowls, top with Parmesan cheese if using, and serve.

Notes

Swap beans, add greens, or make it spicy with red pepper flakes. Easily customizable for dietary preferences. Great served with Italian bread or a fresh side salad.