Easy Pasta e Fagioli
a recipe that serves 4-6 by
Ingredients:
1 tablespoon olive oil
2 celery stalks, diced small
1 carrot, diced small
2 1/4″ thick slices of red onion, diced small
3 garlic cloves, minced
1 can (14 oz) diced tomatoes, undrained
1 can (28 oz) can crushed tomatoes
5 cups chicken broth, low-sodium and low-fat
1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1 can (15.5 oz) Cannellini beans, drained, rinsed
1 can (15.5 oz) small white beans beans, drained, rinsed
1 cup of Ditalini, or small pasta
4 tablespoons grated Parmesan, divide in half
Directions:
1. Spray large stock pot with pam, on medium-high heat oil; and lower heat to slow saute garlic, onion, celery and carrot until onion is translucent and veggies are softened. Approximately, 7 minutes.
2. Add crushed tomatoes, diced tomatoes, chicken broth, salt, pepper, onion and garlic powder, basil and oregano; increase heat uncovered bring to a boil.
3. Lower heat to low and with pot partially covered simmer for 25 minutes. Stir occasionally. Add beans, with pot partially covered simmer for another 20 minutes. Stir occasionally.
4. Raise heat to medium bring pot to a boil add pasta. Uncovered bring to a boil and reduce heat for slow boil and partially cover pot until pasta is done. Approximately 12 minutes. Stir occasionally. Add two tablespoons of grated cheese stir well.
5. Garnish each bowl with a sprinkle of remaining grated cheese when serving.