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Pasta e Fagioli

This recipe appears in Legalize Marinara in our Early Spring 2024 issue.

Courses , ,
Ingredients
  • 1/4 cup olive oil
  • 3 clove garlic, chopped
  • 1 medium celery stalk, chopped
  • 1 medium carrot, finely chopped
  • 1 onion (chopped)
  • 15 oz canned cannellini beans, drained and rinsed
  • 15 oz canned crushed tomatoes
  • 1 large bay leaf
  • 2 tbsp basil (or 3 Tbsp chopped parsley)
  • 2 tbsp oregano
  • 1 1/2 qt chicken or vegetable broth
  • 2 cup water
  • 2 cup cooked ditalini pasta
  • Kosher salt and pepper to taste
  • Grated Locatelli cheese for topping
  • Fresh basil for serving
Instructions

  1. In a large soup pot, heat oil. Sweat celery, onions, and carrots until soft. Add garlic, cook for 3 minutes. Add tomatoes, stock, water, and beans. 

  2. Bring to a simmer, add herbs. Season with salt and pepper. 

  3. Add pasta. Serve, and garnish with fresh basil and Locatelli cheese.

Read it online: https://www.capemaymag.com/recipe/pasta-e-fagioli/
Chef Jon Davies
Chef Jon Davies
Executive Chef