Pasta e fagioli

Ingredients

• onion, chopped1 piece
• celery stalks, chopped2 piece
• carrots, chopped2 piece
• Olive oilAs needed
• garlic, minced2 clove
• can diced tomatoes14.5 oz
• can cannellini beans15 oz
• vegetable broth4 cup
• small pasta1 cup
• Salt, pepper, and dried oreganoAs needed
• Parmesan cheese and fresh parsleyAs needed

Instructions

1. 1

   Step 1

   In a large pot, sauté 1 chopped onion, 2 chopped celery stalks, and 2 chopped carrots in olive oil until softened.

2. 2

   Step 2

   Add 2 minced garlic cloves and cook for another minute.

3. 3

   Step 3

   Stir in a 14.5 oz can of diced tomatoes, a 15 oz can of cannellini beans (rinsed and drained), and 4 cups of vegetable broth.

4. 4

   Step 4

   Bring to a simmer and add 1 cup of small pasta (such as ditalini). Cook until the pasta is al dente.

5. 5

   Step 5

   Season with salt, pepper, and dried oregano. For a non-vegetarian option, add cooked pancetta or sausage.

6. 6

   Step 6

   Garnish with grated Parmesan cheese and fresh parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pasta e fagioli can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.