Prep 25 mins
Cook 30 mins
Growing up, my grandmother made Pasta Fagioli all the time. The style of Pasta Fagioli she made was more of a pasta dish and not a soup. I always keep extra pasta water on the side, before draining the Ditalini noodles to help thin out the dish, after it's cooked. I hope you enjoy it as much as my family did. Sprinkle some Parmigiana Cheese on top before serving....Locatelli is best
- 1 lb ditalini
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 3 garlic cloves, Minced
- 2 tablespoons olive oil
- 2 teaspoons parsley
- 1 teaspoon italian seasoning
- 14 1⁄2 ounces chicken broth
- 1 (15 ounce) can tomato sauce
- 1⁄2 teaspoon crushed red pepper flakes
- 2 (15 ounce) cans kidney beans
- salt & pepper
- Cook Ditalini Pasta according to directions on box and drain. (Reserve some of the pasta water on the side to add to broth later).
- While pasta is cooking, add Celery, Onion, Garlic, Parsley, Italian Seasoning and Olive Oil to stock pot and cook till onions are translucent.
- Add Chicken broth, Tomato Sauce, red pepper flakes and kidney beans to pot and stir well . (Do not drain the kidney beans).
- Once the mixture comes to a boil add the cooked Ditalini Pasta and stir well. If the mixture is too dry add pasta water. Taste and add Salt & Pepper as needed.
- Serve immediately with some Italian cheese sprinkled on top.
- I keep extra Pasta water in a seperate container and if the dish becomes "dry" add some of the pasta water.