Pasta e Fagiole
2 Tbsp. extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
6 cups vegetable or chicken broth
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) cannellini beans, rinsed and drained
1 Tbsp. chopped fresh rosemary, or 1-1/2 tsp. dried
1 Tbsp. chopped fresh oregano, or 1 tsp. dried
salt and freshly ground black pepper
1 cup ditalini or other small soup pasta
Freshly grated Parmesan
Heat oil in a large saucepan over medium-high heat. Saute onion and garlic about 3 minutes. Add broth, tomatoes, beans, rosemary and oregano. Season generously with salt and pepper. Simmer about 10 minutes. Add pasta and simmer until tender, 10-15 minutes. Serve immediately, passing the cheese at the table. Serves 6-8.
1 onion, diced
3 garlic cloves, minced
6 cups vegetable or chicken broth
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) cannellini beans, rinsed and drained
1 Tbsp. chopped fresh rosemary, or 1-1/2 tsp. dried
1 Tbsp. chopped fresh oregano, or 1 tsp. dried
salt and freshly ground black pepper
1 cup ditalini or other small soup pasta
Freshly grated Parmesan
Heat oil in a large saucepan over medium-high heat. Saute onion and garlic about 3 minutes. Add broth, tomatoes, beans, rosemary and oregano. Season generously with salt and pepper. Simmer about 10 minutes. Add pasta and simmer until tender, 10-15 minutes. Serve immediately, passing the cheese at the table. Serves 6-8.
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