Pasta e Fagiole
Try this Pasta e Fagiole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 3 tablespoons of olive oil 2 large garlic cloves minced 1 large carrot, finely chopped 2 celery stalks, finely chopped 1 small onion, finely chopped 1/3 cup finely chopped pancetta or bacon (optional) 6 peeled, seeded and chopped ripe roma tomatoes (or about 1 (14 ounce) can chopped tomatoes) 1 quart chi
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft. Add the garlic and cook another minute. Pour in the broth, beans and chopped tomatoes, and cook for 15 minutes. Remove a few scoops of the bean mixture and puree or mash, then return to the pot. Add the pasta, chopped parsley and seasonings. Cook until the pasta is cooked al dente. Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.
