Pasta Fagioli

Pasta Fagioli

Chef Brad Ortega



Preparation Time: 20 minutes
Cooking Time: 70 minutes
Makes 4 portions


  • 2 tbsp olive oil

  • 1 carrot, ½” dice

  • 2 celery stalks, ½” dice

  • 1 onion, ½” dice

  • 1 tbsp garlic, minced

  • 24 oz. chicken broth

  • 1-15 oz. can plum tomatoes, smashed

  • 1-15 oz. can cannellini beans, drained and rinsed

  • ½ cup fresh basil, chiffonade (very thinly sliced)

  • ¾ cup ditalini pasta

  • salt and pepper to taste


  1. Heat oil in large sauce pan, add carrots, celery and onion. Sauté these ingredients for several minutes until onions become translucent.

  2. Add garlic and continue to sauté until garlic becomes fragrant.

  3.  Add chicken broth and plum tomatoes, bring this mixture to a boil and then reduce to a simmer.

  4. Simmer for approximately 40 minutes, then add cannellini beans and ditalini pasta.

  5. Once again bring the mixture to a boil and then reduce to a simmer, for about 10 minutes or until pasta is tender. 

  6. Stir in fresh basil.