Pasta e Fagioli

Ingredients

• 1 cup dried cannellini beans - soaked overnight
• 2 tablespoons olive oil - extra virgin
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 2 medium carrots - diced
• 2 stalks celery - diced
• 1 can crushed tomatoes - 400g can
• 4 cups vegetable broth
• 200 grams small pasta - like ditalini or elbow
• 1 teaspoon dried oregano
• 1 teaspoon salt - or to taste
• 1 teaspoon black pepper - or to taste
• 1/4 cup fresh parsley - chopped, for garnish

Step-by-step instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
2. Add the soaked cannellini beans, crushed tomatoes, vegetable broth, oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat and let simmer for about 30-35 minutes, until the beans are tender.
3. Stir in the pasta and cook according to package instructions until al dente. Add more broth if necessary to achieve desired consistency.
4. Once cooked, serve hot, garnished with fresh parsley.

Serving suggestion

Serve with a drizzle of high-quality extra virgin olive oil and a side of crusty bread for dipping.

Nutrition per serving (estimated)

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