Name: Amelias Italian Restaurant Pasta Fagioli
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 can (14 oz) cannellini beans, drained and rinsed; 1 can (14 oz) red kidney beans, drained and rinsed; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper, to taste; 1 cup ditalini pasta; Fresh parsley, chopped (for garnish); Grated Parmesan cheese (optional, for serving)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced carrots and celery to the pot, and cook for another 5 minutes until the vegetables begin to soften.
Pour in the diced tomatoes with their juices and stir to combine with the vegetables.
Add the vegetable broth, cannellini beans, red kidney beans, dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer and let it cook for about 20 minutes to allow the flavors to meld together.
Stir in the ditalini pasta and continue to simmer for an additional 10-12 minutes, or until the pasta is cooked al dente.
Taste and adjust the seasoning with more salt and pepper if needed.
Ladle the Pasta e Fagioli into bowls and garnish with fresh chopped parsley. Serve hot, and if desired, sprinkle with grated Parmesan cheese for an extra touch of flavor.

Ingredients

Instructions

Nutrition Facts