This classic Italian pasta & bean soup is also loaded with veggies and aromatic spices. Its flavorful broth makes it the ultimate comfort food on a chilly evening. In about 45 minutes, you will have a steaming pot of soup for your whole family to enjoy! Smart Recipes, European Recipes, Beans,Vegetables Recipes, Recipes Beans,Vegetables European Pasta Fagioli Pasta Fagioli Recipe | PT45M Serves 6 Ingredients: 2 Tablespoons Extra-Virgin Olive Oil 1 Medium Onion 1 Medium Carrot 1 Medium Celery Stalk 3 Cloves Garlic 2 Bay Leaves 3 Cans Diced Tomatoes 4 Cups Vegetable Stock 2 Cans Kidney Beans 1 Cup Parmesan Cheese 1 Teaspoon Dried Thyme 1 Teaspoon Dried Basil 0.5 Teaspoon Dried Rosemary 0.125 Teaspoon Dried Red Pepper Flakes 1 Teaspoon Sea Salt 0.5 Teaspoon Freshly Ground Black Pepper 1 Cup Ditalini Pasta 1 Small Bunch Fresh Flat-Leaf Parsley In a Dutch oven over medium-high heat, heat oil and saute onion, carrot and celery until softened, about 5 minutes. Add the garlic and saute until fragrant, about 2 minutes. Stir in the bay leaves, tomatoes, stock, beans, and 1/4 cup Parmesan. Add the thyme, basil, rosemary, crushed red pepper, salt & pepper and stir well. Reduce heat to low and simmer for about 15 minutes. Increase heat to medium-high and stir in pasta. Cook until pasta is tender, about 8-10 minutes. Remove bay leaves and stir in parsley. Serve in bowls and top with remaining Parmesan.

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