Pasta E Fagioli, Pasta Fazool

simplyrecipes.com

Anonymous

3 Tbsp olive oil

1 cup chopped onion

1 large carrot, peeled and chopped

1 large celery stalk, chopped

2 large garlic cloves, minced

¼ teaspoon chile flakes

1 teaspoon Italian seasoning

6 cups chicken or vegetable stock for vegetarian option

1 cup chopped peeled tomatoes, fresh or canned

½ pound ditalini pasta

2 15-ounce cans cannellini or borlotti beans, drained and rinsed (or 3 ½ cups of freshly cooked beans*)

¼ cup chopped parsley

Salt and black pepper to taste

note: To cook the beans from scratch, start with 1 ¾ cups dry beans. Either soak them overnight in water, or cover them with boiling water and let them sit for an hour, then drain. Place the soaked beans in a pot, cover with two inches of water, bring to a simmer, and cook until tender, about an hour.

Directions at simplyrecipes.com

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