Name: Andiamo Bar Restaurant Pasta E Fagiolo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves of garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 can (15 oz) cannellini beans, drained and rinsed; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 1 cup small pasta (such as ditalini or elbow macaroni); Grated Parmesan cheese, for serving; Fresh parsley, chopped, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced carrots and celery, and cook for about 5 minutes until the vegetables start to soften.
Pour in the diced tomatoes with their juices and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
Add the cannellini beans, dried oregano, dried basil, salt, and pepper to the pot. Stir well to combine.
Add the pasta to the pot and cook according to the package instructions until al dente.
Once the pasta is cooked, taste the soup and adjust the seasoning if needed.
Serve the Pasta e Fagioli hot, garnished with grated Parmesan cheese and chopped fresh parsley.

Ingredients

Instructions

Nutrition Facts