Pasta e Fagioli Recipe – Marion Kane, Food Sleuth

Name: Pasta e Fagioli Recipe – Marion Kane, Food Sleuth
Ingredients: 2 tbsp olive oil; 1 small onion, peeled, finely chopped; 1 small carrot, peeled, finely chopped; 3 cloves garlic, peeled, chopped; ¼ tsp hot pepper flakes; 4 cups vegetable or chicken stock; 28-oz/796 mL can diced tomatoes or stewed tomatoes with Italian seasoning, undrained; 19-oz/540 mL can chick-peas, undrained; 19-oz/540 mL can romano beans, undrained; 19-oz/540 mL can cannellini or other white beans, undrained; 2 cups short dried pasta (penne, shells etc.); Salt and freshly ground pepper to taste; Chopped fresh parsley; Freshly grated parmesan cheese

www.marionkane.com

This big-batch dish, a cross between a soup and a stew, is a cinch to make. Use whatever canned beans you prefer or have on hand.

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Ingredients

2 tbsp olive oil
1 small onion, peeled, finely chopped
1 small carrot, peeled, finely chopped
3 cloves garlic, peeled, chopped
¼ tsp hot pepper flakes
4 cups vegetable or chicken stock
28-oz/796 mL can diced tomatoes or stewed tomatoes with Italian seasoning, undrained
19-oz/540 mL can chick-peas, undrained
19-oz/540 mL can romano beans, undrained
19-oz/540 mL can cannellini or other white beans, undrained
2 cups short dried pasta (penne, shells etc.)
Salt and freshly ground pepper to taste
Chopped fresh parsley
Freshly grated parmesan cheese