Wednesday, January 18, 2012

Recipe Corner: Pasta Fagioli

One of my favorite reasons to go to the Olive Garden is to eat their delicious Pasta Fagioli. The major problem I run into is that my husband doesn’t like the Olive Garden. So I searched until I found this amazing soup (on I could make at home. It may not be quite as good as the Olive Garden, but it is definitely worth eating!


• 1 tablespoon olive oil
• 1 carrot, diced (I use shredded carrots)
• 1 stalk celery, diced
• 1 thin slice onion, diced
• 1/2 teaspoon chopped garlic
• 4 (8 ounce) cans tomato sauce
• 1 (14 ounce) can chicken broth
• freshly ground black pepper to taste
• 1 tablespoon dried parsley
• 1/2 tablespoon dried basil leaves
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 1/2 cups ditalini pasta

1. Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
3. Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.

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