Have a desire for a homestyle Italian dish? This recipe of pasta e fagioli calls for a lot of tasty Italian flavors and sits somewhere between being a soup and a pasta dish. There isn't enough "soup" to make it a full one nor is there enough dryness to make it a pure "pasta" dish. Regardless of categorization, this was a tasty concoction made a bit spicy with red chile flakes. The recipe yields 6-8 servings.
- olive oil
- 2 small carrots, 1/4" dice
- 2-3 stalks celery, 1/4" dice
- 1 white onion, 1/4" dice
- 2 cloves garlic, thinly sliced
- 1 tsp red chile flakes
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp dried marjoram
- 1/4 tsp dried oregano
- 6 cups chicken or vegetable broth
- 4-5 medium Roma tomatoes, 1/4" dice
- 1/2 lb ditalini pasta (or any short pasta)
- 2 cans (15 oz) cannellini beans
- 1 tbsp freshly parsley, chopped
- 1/4 tsp garlic salt
- 1/4 tsp black pepper
- Dice all vegetables as needed.
- Cover bottom of a large pot with a thin layer of oil.
- Then add in carrots, celery, and onions (the mirepoix!). Stir around until onions start to turn translucent.
- Add in garlic, chili flakes, and all herbs. Heat long enough for chile oils to escape.
- Add in broth.
- Once the broth has boiled, add in tomatoes and pasta. Stir well with each addition.
- Cook pasta to just before al dente.
- Add in beans and parsley. Stir in salt and pepper last; adjust to taste. Enjoy!
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