Pasta e Fagioli

Pasta e Fagioli
Recipe type: appetizers
  • 2 cups (5 ounce) tubetti or ditalini pasta
  • 2 tablespoons extra-virgin olive oil
  • ½ cup hopped yellow onion
  • 1 clove garlic, crushed
  • ½ cup each diced carrots and celery
  • 1-1/2 quarts chicken broth
  • 2 tablespoons chopped parsley
  • 1 19-ounce can cannellini beans, drained, rinsed
  • Salt and freshly ground pepper, to taste
  1. Cook the pasta in boiling salted water until al dente.
  2. Drain well.
  3. Set aside.
  4. Keep it warm.
  5. In a heavy pot set over medium heat warm the oil for 1 minute.
  6. Add the onion, garlic, carrots and celery.
  7. Cook and stir for 2 to 3 min.
  8. Add chicken broth and parsley.
  9. Reduce heat to a steady simmer and cook for about 20 min.
  10. Add the beans, salt and pepper.
  11. Keep the soup at serving temperature.
  12. To order, ladle portions into heated soup bowls.
  13. Add the cooked pasta.
  14. Serve with grated Parmesan.
  15. COOK'S NOTE: To make a "red" version, simply add 1 cup tomato puree to the pit with the chicken broth.