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Pasta Fagioli

Pasta Fagioli


  • 1 Tbsp. olive oil
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 thin slice onion, diced
  • 1/2 tsp. chopped garlic
  • 16 oz. crushed tomatoes
  • 1 (14 ounce) can vegetable broth
  • freshly ground black pepper to taste
  • 1 tablespoon dried parsley
  • 1 (15 ounce) can cannellini beans, drained and rinsed

  • 1 cup ditalini pasta


Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomatoes, broth, pepper, and parsley- simmer for 20 minutes.

Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.

Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.

By Ellen from Ware,MA

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