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Pasta e Fagioli - Garden Delight

Updated: Aug 26, 2023

Pasta e Fagioli

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 garlic cloves, minced

  • 4 cups vegetable broth

  • 1 (14.5 oz) can diced tomatoes

  • 1 (15 oz) can cannellini beans, drained and rinsed

  • 1 cup small pasta (such as ditalini, elbow, or small shells)

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • Grated Parmesan cheese (optional, for serving)

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook for 5-6 minutes, or until the vegetables are softened.

  2. Add the garlic and Garden Delight spice blend, and cook for an additional 1-2 minutes.

  3. Pour in the vegetable broth and diced tomatoes, then bring the mixture to a boil.

  4. Stir in the cannellini beans and pasta, and reduce the heat to a simmer. Cook for 10-12 minutes, or until the pasta is tender.

  5. Season the pasta e fagioli with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley. If desired, serve with grated Parmesan cheese.

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