Pasta E Fagioli
© The Food Network
Instructions
1. Combine the onion, celery, and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, rosemary sprig and three cups of the broth. Bring to a simmer, for 30 minutes. Discard the rosemary sprig and bay leaf. Add the remaining cup of broth and the pasta. Add the beans simmer gently until the pasta is cooked through, about 12 minutes.
2. Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.
Ingredients
1 ⁄ 2 yellow onion, finely chopped
1 rib celery with leaves, finely chopped
1 carrot, finely chopped
1 bay leaf
2 tablespoons extra virgin olive oil, plus additional for drizzling
2 plum tomatoes, diced
1 sprig rosemary
4 cups reduced-sodium chicken broth
1 can (15.5 ounces) cannellini beans, or kidney beans, rinsed and drained
Kosher salt and freshly ground black pepper
1 cup ditalini, elbows, or tripolini pasta
Grated parmigiano-reggiano cheese
serving size
4 People
Hands on time
1 Hour, 15 Minutes
Total time
1 Hour, 15 Minutes