- Yellow onion1/2
- Plum tomato1
- Garlic - minced1 Teaspoons
- Crushed red pepper1 Teaspoons
- Can of cannelloni beans19 Ounces
- Fresh basil1 Teaspoons
- Fresh oregano1 Teaspoons
- Tomato sauce1/2 Cups
- Tubettini pasta
- 4 cans chicken broth
- Olive oil1/4 Cups
Pasta e fagioli, meaning “pasta and beans”, is a traditional Italian dish. Like many other Italian favorites including pizza and polenta, the dish started as a peasant dish, being composed of inexpensive ingredients. Today it can be widely found, even in restaurants that do not specialize in Italian cuisine. It is often pronounced pasta fazool in the United States (after the pronunciation of beans in the Neapolitan language, “pasta e fasule”).
1: In a medium sized stock pot, heat olive oil and add onions. Sweat onions for 2-3 minutes.
2: Add tomato, basil, oregano, and crushed red pepper. Cook on medium-low for 2-3 minutes.
3: Drain and rinse beans and add half of the beans to the pot. Cook on medium-low for 2-3 minutes.
4: Add garlic and cook for 2-3 minutes.
5: Add your chicken broth.
6: Simmer on low for 1.5 hours.
7: Add pasta and cook until al dente.