Pasta e Fagioli (Pasta and Beans)
Ingredients
Pasta e fagioli (pasta and beans) share the spotlight with aromatics and new tomatoes in this customary Italian soup. Present with a fresh plate of mixed greens and a hot portion of garlic bread and you have a feast! Embellish with destroyed Parmesan cheddar.
Cooking Ingredients
1 tablespoon olive oil
1 medium onion, slashed
2 stems celery, slashed
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian flavoring
¼ teaspoon squashed red pepper drops
salt to taste
1 (14.5 ounce) can chicken stock
2 medium tomatoes, stripped and slashed
1 (8 ounce) could tomato at any point sauce
½ cup ditalini or other little pasta
1 (15 ounce) can cannellini beans, with fluid
Cooking Direction
Heat olive oil in a huge pan over medium intensity. Add onion, celery, garlic, parsley, Italian flavoring, pepper pieces, and salt; cook and mix until onion is clear, around 5 minutes.
Mix in chicken stock, pureed tomatoes, and tomatoes. Diminish the intensity to low and stew for 15 to 20 minutes.
Add pasta and cook until delicate, around 10 minutes.
Mix in undrained beans and cook until warmed through, 3 to 4 minutes.