Pasta e Fagioli – Pasta with Beans 🍲 Perfect for any time of year!
Ingredients:
• Small pasta (e.g., ditalini): 1 cup (100 g)
• Cannellini beans: 1 can (14 oz/400 g), drained and rinsed
• Tomato sauce: ½ cup (120 ml)
• Onion: 1, finely chopped
• Garlic: 2 cloves, minced
• Olive oil: 3 tbsp (45 ml)
• Chicken or vegetable broth: 4 cups (1 liter)
• Fresh parsley: 2 tbsp (10 g), chopped
• Parmesan cheese: ¼ cup (25 g), grated
• Salt and pepper: To taste
Instructions:
1. Prepare the base: Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and softened, about 3 minutes.
2. Add the tomato sauce and beans: Stir in the tomato sauce and beans. Cook for 2-3 minutes, allowing the flavors to meld.
3. Add the broth: Pour in the broth and bring to a simmer. Adjust seasoning with salt and pepper.
4. Cook the pasta: Add the pasta to the simmering soup and cook until al dente, about 8-10 minutes, stirring occasionally.
5. Finish with herbs and cheese: Stir in fresh parsley and serve hot with Parmesan cheese sprinkled on top.