Pasta Fagioli
Chef Brad Ortega
RECIPE NOTES
Preparation Time: 20 minutes
Cooking Time: 70 minutes
Makes 4 portions
INGREDIENTS
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2 tbsp olive oil
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1 carrot, ½” dice
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2 celery stalks, ½” dice
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1 onion, ½” dice
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1 tbsp garlic, minced
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24 oz. chicken broth
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1-15 oz. can plum tomatoes, smashed
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1-15 oz. can cannellini beans, drained and rinsed
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½ cup fresh basil, chiffonade (very thinly sliced)
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¾ cup ditalini pasta
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salt and pepper to taste
DIRECTIONS
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Heat oil in large sauce pan, add carrots, celery and onion. Sauté these ingredients for several minutes until onions become translucent.
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Add garlic and continue to sauté until garlic becomes fragrant.
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Add chicken broth and plum tomatoes, bring this mixture to a boil and then reduce to a simmer.
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Simmer for approximately 40 minutes, then add cannellini beans and ditalini pasta.
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Once again bring the mixture to a boil and then reduce to a simmer, for about 10 minutes or until pasta is tender.
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Stir in fresh basil.