pasta fagioli recipe

Sure, here’s a simple recipe for pasta e fagioli, a classic Italian dish:

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup small pasta (such as ditalini or small shells)
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 minutes, until vegetables are tender.
3. Stir in diced tomatoes (with their juices), vegetable or chicken broth, cannellini beans, red kidney beans, oregano, basil, thyme, salt, and pepper.
4. Bring the soup to a boil, then reduce heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
5. While the soup is simmering, cook the pasta separately according to the package instructions until al dente. Drain and set aside.
6. Once the soup has simmered for 20 minutes, add the cooked pasta to the pot. Stir to combine and let it simmer for another 5 minutes.
7. Taste and adjust seasoning if needed. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
8. Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese if desired. Enjoy your delicious pasta e fagioli!

Feel free to adjust the recipe according to your taste preferences. Enjoy your meal!