Pasta e Fagioli
Ready In: 30 mins
Serves: 2-3
Ingredients
- 1 medium onion, chopped
- 1 (14 ounce) can recipe-ready tomatoes seasoned with basil garlic & oregano
- 1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans (drained & rinsed)
- 2 cups low sodium chicken broth or 2 cups low sodium vegetable broth
- 1 cup dry pasta (such as rotini or elbow macaroni)
- 1 ounce freshly grated parmesan cheese or 1 ounce pecorino cheese
Directions
- Generously coat a large saucepan or Dutch oven with olive oil cooking spray and set over medium heat.
- Add onions and cook, stirring, until they have begun to soften, about 5 minutes.
- Stir in the tomatoes and their juices, beans and broth.
- Add a generous grinding of black pepper.
- Bring to boil and cook for 5 minutes.
- Stir in Pasta and cook until tender but firm, about 12 minutes.
- Add more stock, pepper and salt, if needed.
- Ladle the thick soup into bowls and sprinkle with grated cheese.
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